Deep-fried blooming sprouts with tahini dip
- Preparation and cooking time
- Total time
- Serves 4 as a side
- 400g brussels sprouts, trimmed
- 3 tbsp tahini
- 2 tbsp greek yogurt
- 1 lemon, juiced
- for frying vegetable oil
- STEP 1
Make 3 horizontal cuts and 2 vertical cuts down into the leafy top of each sprout, cutting 2/3 deep.
- STEP 2
Mix together the tahini, yogurt, lemon juice and some seasoning with 2-3 tbsp of water or until a drizzle-able consistency.
- STEP 3
Fill a pan no more 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the sprouts in batches for 3-4 minutes or until the edges are turning crisp and golden brown, and the sprouts are tender and starting to open up like a flower. Be careful as the oil can spit at first.
- STEP 4
Drain onto kitchen paper and season. Serve with the dip.