• 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


  • 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


  • 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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Adam Bush Chef Portrait
Adam BushDeputy food editor

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