Chicken Fried Brussels Sprouts (v) Recipe
Hand-Battered Brussels Sprouts, Pickled Shallots, Pecorino Peppercorn Dressing, Chives
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Ingredients
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Brussels Sprouts
Pickled Shallots
Pecorino Peppercorn Dressing
Garnish
Method
Brussels Sprouts Preparation
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and set aside.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually whisk in the cold water until the batter is smooth and has a consistency similar to pancake batter.
- 3
Heat the Oil
In a large heavy pot or deep fryer, heat the vegetable oil to 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle immediately.
- 4
Fry the Brussels Sprouts
Dip each Brussels sprout into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Pickled Shallots Preparation
- 5
Slice the Shallots
Thinly slice the shallots and place them in a small bowl.
- 6
- 7
Pickle the Shallots
Pour the pickling solution over the sliced shallots and let them sit for at least 30 minutes to absorb the flavors.
Pecorino Peppercorn Dressing Preparation
- 8
Mix the Dressing
In a mixing bowl, combine the grated Pecorino Romano cheese, mayonnaise, lemon juice, black peppercorns, and garlic powder. Stir until well blended and smooth.
Final Assembly
- 9
Plate the Dish
On a serving platter, arrange the fried Brussels sprouts. Top with pickled shallots and drizzle the pecorino peppercorn dressing over them. Garnish with chopped chives before serving.