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