Photo: Markus Spiske
Deep-fried Brussels sprouts with tomato tartare
14 ingredients
30 min + 30 min
Serves 4
openrecipes
This spicy deep-fried dish is a fantastic way of using up leftover Brussels sprouts after Christmas.
Estimated Nutrition (whole recipe, rough)
729
Calories
24g
Protein
21g
Fat
111g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp vegetable oil
- 1 shallot
- 4 tbsp passata
- 300ml/½ pint ready-made mayonnaise
- 1 tbsp capers
- 2 tbsp chopped gherkins
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 125g/4¼oz plain flour
- 1 tsp curry powder
- 3 free-range eggs
- 350g/12oz Japanese panko breadcrumbs
- , for deep-frying vegetable oil
- 500g/1lb 2oz cooked Brussels sprouts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes