Crispy pomegranate flower sprouts
- Preparation and cooking time
- Total time
- Easy
- 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)
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.