Refined Chef Originals Recipes
Guinness Battered Brussels Sprout Wedges
The Refined Chef
Description:
I really like Brussels Sprouts and usually pan fry them with just a little olive oil, salt and pepper. I bought some sprouts the other day and decided to roast them. However I kept a few aside because I wanted to see if I could deep fry them. I had Guiness Dark beer and decided to make a little batter and pop them in some oil.
I like how they came out and would be a great snack when friends come over to watch a football or basektball game. The beer batter creates a nice crunchy exterior that works really well with the sprouts.
I like how they came out and would be a great snack when friends come over to watch a football or basektball game. The beer batter creates a nice crunchy exterior that works really well with the sprouts.
Ingredients:
1/4-1/2 lb - Large Brussels Sprouts
1/2 cup - Dark beer (I used Guinness Dark)
1/2 cup white flour
Vegetable oil
Salt and pepper
1/2 cup - Dark beer (I used Guinness Dark)
1/2 cup white flour
Vegetable oil
Salt and pepper
Serving size:
4
Prep time:
10 minutes
Cook time:
2-3 minutes
Directions:
Wash and dry Brussels Sprouts. Cut off bottom part of sprout where it connects to the stalk. Cut in half lengthwise. Cut each half in half again to create a wedge. Set aside.
In a bowl add 1/2 cup dark beer. Slowly add 1/2 cup flour whisking as you incorporate. You can use different amounts of beer and flour, just keep the ratio 1:1.
Add Brussels Sprouts wedges into the batter.
In a medium size pot add approximately 1 inch of vegetable oil (just enough to allow you to fry the sprouts.) Heat oil.
Allow excess batter to drip off wedges and add to hot oil. Fry in small batches. Cook for approximetely 2 minutes until browned. Remove from oil and place on a slotted rack. Add salt and pepper to taste.
Serve immediately.
In a bowl add 1/2 cup dark beer. Slowly add 1/2 cup flour whisking as you incorporate. You can use different amounts of beer and flour, just keep the ratio 1:1.
Add Brussels Sprouts wedges into the batter.
In a medium size pot add approximately 1 inch of vegetable oil (just enough to allow you to fry the sprouts.) Heat oil.
Allow excess batter to drip off wedges and add to hot oil. Fry in small batches. Cook for approximetely 2 minutes until browned. Remove from oil and place on a slotted rack. Add salt and pepper to taste.
Serve immediately.
