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

Try these crispy deep-fried kalettes with syrupy pomegranate molasses from Thames Lido restaurant in Reading

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Make these crispy pomegranate flower sprouts, then check out our Brussels sprouts with bacon and chestnutssprouts with ginger and orange, roast sprouts and more Brussels sprouts recipes.

*This recipe is gluten-free according to industry standards

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Ingredients

  • 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)

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.

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
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