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

Crispy pomegranate flower sprouts

  • serves 2 as a side
  • Easy

Check out these super crispy deep-fried kalettes with syrupy pomegranate molasses. These flower sprouts are easy to make and take no time at all. Plus, they come from chef Freddy Bird at at his restaurant, Lido Thames in Reading


*This recipe is gluten-free according to industry standards



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


  • 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.

Pul biber, or aleppo pepper, are mild red Turkish chilli pepper flakes. Buy from Middle Eastern grocers, online or subsitute with a pinch of regular dried chilli flakes.

Try more of our best vegan recipes here...

Vegan Cauliflower Steak Recipe with Jerk Spice

Nutritional Information

  • Kcals 202
  • Fat 11.3g
  • Saturates 0.9g
  • Carbs 19.3g
  • Sugars 16.4g
  • Fibre 4.2g
  • Protein 3.5g
  • Salt 1g