Name: Crispy pomegranate flower sprouts
Total time: 15 min
Yield: Serves 2 as a side
Ingredients: for deep-frying vegetable oil; 150g flower sprouts (Kalettes); 3 tbsp pomegranate molasses; a good pinch sea salt flakes; a good pinch pul biber (see notes below)

Kalettes (Flower Sprouts) with Pomegranate Kalettes (Flower Sprouts) with Pomegranate on a small brown plate

for deep-frying vegetable oil
150g flower sprouts (Kalettes)
3 tbsp pomegranate molasses
a good pinch sea salt flakes
a good pinch pul biber
(see notes below)

Method

step 1
Fill a wide, deep pan with 4cm of vegetable oil and heat to 180 degrees or until a cube of bread browns in 30 seconds. Carefully lower the kalettes into the hot oil, standing back as they will spit at the beginning, and fry for 25-30 seconds or until the edges have taken a little colour and are crisp but not burned. Scoop out with a slotted spoon and drain on kitchen paper. Add to a bowl and toss with the pomegranate molasses, salt and pul biber. Serve immediately.