Recipe: Yummy Curry Flavoured Brussels Sprouts Tempura

Jean Franklin
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Recipe: Yummy Curry Flavoured Brussels Sprouts Tempura
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Recipe: Yummy Curry Flavoured Brussels Sprouts Tempura Delicious, fresh and tasty.

Curry Flavoured Brussels Sprouts Tempura. Then I created this 'Curry Flavoured Tempura Brussels Sprouts'. They have some tempura Brussels sprouts that I finally sprang for the time we went with friends before the Chance the Rapper concert. I am such a sucker for tempura anything.

The Brussels sprouts here retain a hint of bite in the center, while garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.

Add the Brussels sprouts, cut-side down.

Trim the sprouts, then slice them in half.

You can cook Curry Flavoured Brussels Sprouts Tempura using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Curry Flavoured Brussels Sprouts Tempura

  1. You need 12 of Brussels Sprouts *small ones recommended.

  2. You need of Oil for frying.

  3. You need of <Curry Flavoured Tempura Batter>.

  4. You need 1/2 cup of Cold Water.

  5. You need 1 of Egg *whisked.

  6. It’s 1/2 cup of Self-Raising Flour OR Plain Flour.

  7. Prepare 2-3 tablespoons of Potato Starch Flour *OR Corn Starch Flour.

  8. You need 1/2 teaspoon of Salt.

  9. It’s of *Note: The amount is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower.

  10. It’s 1 tablespoon of Curry Powder.

When the batter has rested, heat a deep pan of oil.

Curry flavored Brussels Sprouts are easy to make appetizer, and the outcome is caramelized and divine Brussels sprouts.

Today I'm sharing my recipe for Curry flavored Brussels Sprouts.

When it comes to Brussels sprout, like any food, some love it and some don't.

Curry Flavoured Brussels Sprouts Tempura step by step

  1. Clean and trim Brussels Sprouts, and cut them in half..

  2. Make Curry Flavoured Tempura Batter. Combine Self-Raising Flour, Potato Starch Flour (OR Corn Starch Flour), Salt and Curry Powder in a bowl. Add whisked Egg and Cold Water, and mix lightly..

  3. Heat Oil to 160°C to 170°C. Dip Brussels Sprouts into Tempura Batter and slide them into the hot oil. Do not fry too many at once. Turn them over a few times. When the batter is golden and crispy, take them out and lay them on a rack or paper towel to drain the oil. *Note: If Oil is too hot, batter turns golden too quickly before Brussels Sprouts are cooked..

  4. Serve warm with chutney or curry sauce. Today I served with Curry Mango Chutney..

  5. *Note: The amount of the batter is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower..

Though not a very commonly used vegetable in Indian cooking, Brussels Sprouts have a certain flavor that is so familiar!

Yup, they look a miniature version.

My favorite classic Roasted Brussels Sprouts recipe!

It's quick and easy side dish to make, naturally gluten-free and vegan and healthy, easy to customize with favorite seasonings or sauces, and SO delicious.

Easy to make appetizer, and the outcome is caramelized and divine Brussels sprout.