Beer Batter Fried Brussels Sprouts
No matter your feelings on brussels sprouts, it's impossible not to love these Beer Batter Fried Brussels Sprouts. Served with a blue cheese yogurt dip, you won't be able to stop eating these sprouts!
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Makes: 8 servings
Ingredients
- 1 lb. brussels sprouts; cleaned, trimmed, and halved
- Canola oil
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ tsp coarse salt
- ¼ tsp cayenne
- 1 egg egg, lightly beaten
- 1 cup cold beer
Blue Cheese Yogurt Dip
- 1 cup Greek yogurt (I like 2%)
- 4 oz. blue cheese, crumbled
- ¼ tsp cayenne
- 1 tsp lemon juice
- 2 tsp chopped parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Add halved brussels sprouts and let cook for 7 minutes. Drain sprouts and wrap them in a clean kitchen towel to dry as much as possible.
- Pour canola oil in a deep pot so it's about 2" deep and heat to between 365-400 degrees.
- While oil is heating, mix flour, cornmeal, salt, and cayenne in a large bowl. Stir in egg and beer.
- When oil is hot, work in batches to dunk sprouts in batter and carefully drop in the oil. Let fry for about 4 minutes, until they're golden brown. You'll likely have to adjust burner level to keep oil temperature in the right range. When sprouts are golden, remove from oil and place in a paper towel-lined bowl. Continue until all sprouts are fried.
Blue Cheese Yogurt Dip
- In a medium bowl, mix together all of the ingredients. Keep chilled until ready to enjoy.
Notes
Tips for getting the crispiest fried sprouts:
- Dry sprouts as much as possible after blanching. Water remaining on sprouts may keep them from getting crispy.
- Make sure beer is chilled. Room temperature beer may result in a less crispy coating.
- Keep oil between 365 degrees and 400 degrees. If oil temperature drops below this, sprouts will not crisp up as they should.
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