Battered Brussels Sprouts today for a side dish that is unusual for me but very tasty due to the flavorful frying, while I usually eat them only au gratin or mixed with cheeses. Brussels sprouts are a vegetable I use very little partly due to the famous smell issue that then spreads in the house and partly because sometimes we settle for quicker leafy vegetables!
Brussels sprouts go well with many white meat dishes, whether boiled or roasted. If you want to enjoy them more quickly and mitigate the slightly bitter taste, after boiling them, toss them in a pan with pancetta or slices of bacon!
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BATTERED BRUSSELS SPROUTS
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.1 lbs Brussels sprouts
- 1 clove of garlic
- 2 oz white wine
- 1 egg
- 4 tbsps all-purpose flour
- 1 tbsp vegetable oil
- 1/2 lemon (juice)
- 1/2 tsp sugar
- to taste salt and pepper
Preparation
Remove the outer leaves of the Brussels sprouts and wash them under running water. Cook them in a pan over medium heat with a glass of water, the garlic clove, adding salt and pepper to taste.
After about 15 minutes in a covered pot, add the lemon juice, turn off the heat, and let cool.
Prepare the batter for frying by mixing the white wine, egg yolk, sugar, and oil in a bowl.
Add the sifted flour and gently fold in the egg white beaten to stiff peaks with upward movements.
Dip the Brussels sprouts in the batter, covering them completely.
Fill a pan or wok with plenty of peanut oil, and when it is at temperature, immerse the battered Brussels sprouts.
Fry them evenly, turning them from all sides, and cook for 3-4 minutes.
Drain them well on kitchen paper, transfer them to the serving dish, and serve hot at the table. Enjoy your battered Brussels sprouts!
Annalisa
Tips and Notes
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