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

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