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  • 200g gram flour
  • 25g plain flour
  • ½ tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • ½ tsp sea salt flakes
    plus extra to serve
  • 200-250ml sparkling water
    chilled
  • 200g brussels sprouts
    shredded
  • 1 green chilli
    halved, deseeded and thinly sliced
  • 1 onion
    finely sliced
  • for deep-frying vegetable oil

RAITA

  • 150g greek yogurt
  • ½ cucumber
    halved, seeds scraped and grated
  • 1 lemon
    juiced
  • a handful mint leaves
    shredded
  • crushed to make ½ tsp black peppercorns

Nutrition: per serving

  • kcal406
  • fat18g
  • saturates3.7g
  • carbs39.1g
  • sugars7.1g
  • fibre9.3g
  • protein17.1g
  • salt0.7g

Method

  • step 1

    Tip the flours, spices and salt into a large bowl and slowly whisk in enough sparkling water until you have a thick batter. Stir in the sprouts, chilli and onion, and mix really well until they’re fully coated.

  • step 2

    For the raita, tip all of the ingredients into a bowl with a little seasoning and mix well.

  • step 3

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Take a heaped tbsp of the batter and carefully drop into the oil and fry for 3-4 minutes or until golden and crisp. Drain onto kitchen paper and sprinkle with sea salt flakes. Put into a low oven while you fry the rest. Serve with the raita for dipping.

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Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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