450g Brussels sprouts
1 ½ cups all-purpose flour divided
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon onion powder
9 oz 250 ml beer
½ cup all-purpose flour for dredging
Vegetable oil for frying
For the Sriracha Dip
1 cup yogurt or dairy free yogurt
½ teaspoon sriracha sauce
Prepare a large bowl of cold water and set aside.
To blanche the sprouts, bring a large pot of water to the boil, add the sprouts and simmer for 7 minutes or until very lightly cooked – the time will depend on how large your sprouts are, but you don’t want them fully cooked and soft. Remove and plunge into the bowl of cold water for 2 minutes, then drain well and dry gently with a tea towel.
Place ½ cup of the flour in a small bowl, for dredging. Add a few layers of kitchen paper or a tea towel to a plate, for draining.
Meanwhile, prepare the beer batter by whisking the remaining 1 cup of the flour, baking powder, salt, paprika and onion powder in a medium bowl. Pour in the beer and briefly whisk. It’s fine to have lumps.
Add enough oil to a deep pot to about 2” deep. Heat to about 375F (190C) or until you drop a bit of batter in and it immediately sizzles and begins to brown.
Meanwhile, roll the brussels sprouts in the flour, then coat in the beer batter. Carefully add the sprouts to the pot of hot oil, by lowering in with a metal spoon or tongs, in batches, and fry until golden brown – about 4 minutes. Remove carefully with a metal slotted spoon or metal tongs and place onto a plate with kitchen paper or a tea towel to drain. Repeat until all the beer battered brussels sprouts are cooked.
To make the dip, stir the sriracha into the yogurt and serve.
Recipe by You say Potatoes