Brussels Sprouts Tempura Recipe
Recipe information
Make Brussels Sprouts Tempura in just 45m. Crispy tempura brussels sprouts with white truffle oil
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Brussels Sprouts Tempura
Ingredients
Vegetables
Tempura Batter
Seasoning
Oil for frying
Preparation of Brussels Sprouts
1. Trim and Halve
Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half lengthwise.
2. Soak in Water
Place the halved Brussels sprouts in a bowl of cold water and let them soak for about 10 minutes.
Tempura Batter
3. Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk until well blended.
4. 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
5. Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
6. 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.
7. 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.
8. 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
9. Drizzle with Truffle Oil
Transfer the crispy tempura Brussels sprouts to a serving platter and drizzle with white truffle oil before serving.
Local Coupons
No local coupons found for this recipe's ingredients.