Deep-fried Brussels Sprouts with Tomato Tartare

Spicy breaded Brussels sprouts deep-fried until crisp, served with a tangy, chilled homemade tomato and herb tartare sauce.

Vegetarian Side Dish Christmas Deep-Fried Brussels Sprouts

Estimated Nutrition

Calories

1063.2

kcal / serving

4252.8 kcal total

Carbs

74.6g

per serving

298.2 g total

Fat

78.1g

per serving

312.5 g total

Protein

17.1g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Passata

300

Mayonnaise

ready-made

Capers

chopped

Dairy

piece

Eggs

free-range

GrainsCereals

125

Plain Flour

350

Panko Breadcrumbs

Japanese style

NutsSeeds

tbsp

Parsley

chopped fresh

tbsp

chopped fresh

OilsFats

for the tartare

for deep-frying

Vegetables

piece

Shallot

finely chopped

Gherkins

chopped

500

Brussels Sprouts

cooked and cut in half

Method

Heat 5ml vegetable oil in a pan and soften the shallot for 5 minutes.

Add passata, boil, then simmer for 4 minutes until thickened before cooling.

Stir mayonnaise, capers, gherkins, and herbs into the cooled mixture and chill.

Heat deep-frying oil to 180°C in a fryer or heavy saucepan.

Prepare three bowls with curried flour, beaten eggs, and breadcrumbs.

Coat sprouts in flour, then egg, and finally breadcrumbs.

Fry the breaded sprouts in batches until golden and drain on paper.

Serve the sprouts with a spoonful of the tomato tartare.