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Tempura Brussels Sprouts [V, DF]

July 26, 2017 by 918 Plate 7 Comments

These Tempura Brussels Sprouts are airy, crunchy and salty – a perfect trio!

These Tempura Brussels Sprouts are airy, crunchy and salty - a perfect trio!

Tulsa got a JINYA Ramen Bar (awhile ago now), and I can’t stop eating it. It is still one of my very favorite places to go and it inspired this post! They have some tempura Brussels sprouts that I finally sprang for the time we went with friends before the Chance the Rapper concert. Hello, so delicious. They managed to even give them sort of a creamy texture inside. Served there with lots of different sauce options, my go-to was the gyoza (dumpling) soy-based sauce.

These are not a copycat in the least bit, but simply a homage! Nothing compares to the real things, so please visit as soon and as frequently as your stomach will allow you. My tempura Brussels sprouts are similar only in that they are made of tempura and Brussels sprouts – although I’d wish I’d be let in on the secret recipe! As for mine, you’ll love biting into these soft sprout middles with salty, crunchy outsides!

These Tempura Brussels Sprouts are airy, crunchy and salty - a perfect trio!

I am such a sucker for tempura anything. It’s light and airy, but gives the crunch you want in your fried treats. I love shrimp tempura in my sushi rolls! Now that I know this is so easy, I will definitely making much more crunchy deliciousness at home. I didn’t use a thermometer or anything for the oil, but I dribbled a little batter into it periodically and when it formed bubbles and started to fry fairly quickly, it was ready. Be careful with the oil, you don’t want it to splatter!

These Tempura Brussels Sprouts are airy, crunchy and salty - a perfect trio!

How to serve: I ate a lot of them plain…but also dipped in some soy sauce. They’d be great with a soy-based dumpling sauce! I’m kind of wondering if they’d even be good in the peanut sauce I made for these noodles….Tell me how you eat them in the comments!

xxHillary

These Tempura Brussels Sprouts are airy, crunchy and salty - a perfect trio!
4 from 1 vote
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Tempura Brussels Sprouts [V, DF]

Course Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 -4
Author 918 Plate

Ingredients

  • 3 C. canola oil
  • 1 1/2 C. Brussels sprouts
  • 4 C. water
  • 1/8 t. cayenne
  • 1/4 t. gochugaru optional
  • 1/2 t. garlic powder
  • 1/4 t. ground ginger
  • 1/2 t. Kosher salt
  • 3/4 C. club soda
  • 1 1/2 t. corn starch
  • 3/4 C. flour

Instructions

  1. Prepare medium bowl of ice water.
  2. Bring 4 C. water to a boil in a medium saucepan.
  3. Blanch Brussels sprouts for five minutes.
  4. To stop further cooking, place them in ice water bath.
  5. Remove from the water and pat dry.
  6. Slice Brussels sprouts in half.
  7. Combine remaining ingredients together in a small bowl.
  8. Heat canola oil is a medium saucepan on medium-high heat.
  9. Coat each sprout in the batter and fry until golden (about 1-3 minutes).
  10. Serve with soy sauce or other dipping sauce! #enJOY!

Recipe Notes

Naturally dairy free and vegetarian

These Tempura Brussels Sprouts are airy, crunchy and salty - a perfect trio!

These Tempura Brussels Sprouts are airy, crunchy and salty - a perfect trio!

 

Filed Under: Appetizer, Dairy Free, Sides, Snacks, Vegetarian Tagged With: asian, brussels sprouts, dairy free, vegetarian

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Comments

  1. Catherine says

    July 28, 2017 at 8:27 am

    Okay I don’t like Brussels sprouts at all, but I love tempura so I would definitely try this!

    Reply
    • 918 Plate says

      July 28, 2017 at 9:03 am

      They’re still pretty Sprout-y but maybe if you cut them smaller it wouldn’t be so bad!

      Reply
  2. Paula says

    December 29, 2017 at 11:21 pm

    4 stars
    I went to the same place on Thursday in Santa Monica. I was surprised at how delicious they were. Definitely going to try to make it.

    Reply
  3. Joyce says

    January 7, 2022 at 8:14 am

    5 stars
    These are the best brussel sprouts I have ever ate and I love brussel sprouts I need them a lot

    Reply
    • 918 Plate says

      January 7, 2022 at 4:48 pm

      Wow! That’s a great compliment. Thank you, I’m glad you liked them!

      Reply
  4. Bobbie Jean says

    March 19, 2022 at 6:27 pm

    We had these for the first time today and we can’t get enough. Hubbs and I shared a “small plate.” Wish I’d been selfish enough to eat them all. LOL. I had to search for a recipe to make these beauties. They were the most delicious sprouts I have ever eaten, and I thought roasted were the best.

    I hope I can do your recipe justice. Thanks!

    Reply
    • 918 Plate says

      March 20, 2022 at 7:05 am

      Hopefully your home Ones are also good!!!

      Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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