Brussels Sprouts Tempura
Ingredients
| Brussels Sprouts Tempura | |
| Brussels sprouts | 15-20 |
| Flour | 3 tbsp |
| Egg | 1 |
| Cold water | 4-5 tbsp |
| Panko (or tempura flour) | as needed |
| Frying oil | as needed |
| Salt | to taste |
| Simple Tartar Sauce | |
| Hard-boiled eggs | 2 |
| Mayonnaise | 3 tbsp |
| Vinegar or lemon juice | 1 tsp |
| Salt and pepper | to taste |
| Diced onion or pickles (optional) | a small amount |
Directions
- 1
Trim the base of the Brussels sprouts and remove any tough outer leaves. Cut larger ones in half.
- 2
Blanch in salted boiling water for 2-3 minutes, then drain well. (This reduces bitterness and ensures even cooking.)
- 3
Crack the egg into a bowl and mix lightly with cold water.
- 4
Add flour and mix roughly — it's fine to leave some lumps.
- 5
Heat frying oil to 170-180°C (340-360°F).
- 6
Lightly dust the Brussels sprouts with flour, dip in the batter, and coat lightly with panko.
- 7
Fry for 2-3 minutes until golden brown.
- 8
Drain on a wire rack or paper towels and sprinkle lightly with salt.
- 9
Make the tartar sauce. Roughly chop the hard-boiled eggs and mix with mayonnaise, vinegar, and salt and pepper. Add onion or pickles to taste.
Notes & Tips
Blanching the Brussels sprouts beforehand reduces their bitterness. Don't over-mix the batter — that's the key to a crispy finish.