Brussels Sprouts Tempura Recipe
Crispy tempura brussels sprouts with white truffle oil
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Ingredients
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Vegetables
Tempura Batter
Seasoning
Oil for frying
Method
Preparation of Brussels Sprouts
Trim and Halve
Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half lengthwise.
Soak in Water
Place the halved Brussels sprouts in a bowl of cold water and let them soak for about 10 minutes.
Tempura Batter
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk until well blended.
Add Cold Water
Slowly add cold water to the dry ingredients while whisking until the batter is smooth. Add the ice cubes to keep the batter cold.
Frying
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Coat Brussels Sprouts
Remove the Brussels sprouts from the water and pat them dry with a paper towel. Dip each half into the tempura batter, allowing any excess to drip off.
Fry
Carefully place the battered Brussels sprouts into the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy.
Drain and Season
Use a slotted spoon to remove the tempura Brussels sprouts from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while still hot.
Finishing Touch
Drizzle with Truffle Oil
Transfer the crispy tempura Brussels sprouts to a serving platter and drizzle with white truffle oil before serving.
