Brussels Sprouts Recipe
fried and served with ranch dressing or honey dipping sauce
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Ingredients
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Brussels Sprouts
Method
Brussels Sprouts
- 1
Rinse the Brussels sprouts under cold water. Trim the woody ends and remove any discolored outer leaves. Slice each sprout in half lengthwise to promote even cooking.
- 2
In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.
- 3
Slowly whisk in the cold sparkling water to form a smooth batter. The batter should coat the back of a spoon; if it’s too thick, whisk in a splash more water.
- 4
Pour enough vegetable oil into a heavy-bottomed pot to reach about 2 inches (5 cm) depth. Heat the oil to 350°F (175°C) on a deep-fry thermometer.
- 5
Dip the halved Brussels sprouts into the batter, allowing excess to drip off. Fry in batches until crisp and golden, about 3–4 minutes per batch. Transfer to a plate lined with paper towels to drain, and sprinkle with a pinch of salt while hot.
- 6
Arrange the fried Brussels sprouts on a serving platter. Serve hot with ranch dressing and/or a honey dipping sauce on the side. You can portion 1 cup of ranch and 2 tablespoons of honey for dipping, or offer them alongside the sprouts as preferred.