Fried Brussel Sprouts with Honey Sriracha Sauce
You've all heard the stereotypical stories of kids who hate broccoli, spinach and of course, Brussel sprouts. Growing up, I was never introduced to Brussel sprouts because my family hated them. Once I met my husband Alex, and his family, who love them, I couldn't imagine not having them on a regular basis! They are so good and versatile. Baked, roasted, sautéed, they're all good methods. Here is just another way to prepare them so that you can convert yourself or others...FRIED Brussels Sprouts. Oh, and did I mention they come with a Honey Sriracha Sauce?
NOTE: I have a mini deep fryer, but you can achieve the same results using a large frying pan.
You will need:
FOR THE BRUSSELS:
- A few handfuls of Brussel Sprouts, cut in half
- There will be some loss of the little leaves, but thats ok. You can save them and use them, or toss. Its up to you.
- 2 eggs, lightly beaten
- 1/4 cup milk
- I used my standard almond-coconut blend
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 cups All Purpose Flour Blend
- I used my Better Batter Gluten Free blend
- Oil for frying
FOR THE SAUCE:
- 2 tbsp Honey
- 2 tsp Sriracha
- 2 cloves of garlic, minced
- 1 tbs EVOO (Extra Virgin Olive Oil)
- 2 tsp Balsamic Vinegar (the secret ingredient!)
- I've made this before without the balsamic vinegar and I'm not kidding when I say it changes everything. It was Alex's idea and it was brilliant!
First things first, heat your oil. If you have deep fryer, fill it to max and heat to 375-400. If you are using a frying pan on the stove, fill almost to half way. Turn it to medium high heat (if you have a candy thermometer now it the time to bust it out to ensure temp).
With your brussels halved, mix the egg and milk together in a small bowl to make an egg wash. This is what will help the flour stick to the veggies. Set the bowl next to the brussels.
Now, mix all your seasonings in with the flour in a bowl, whisk to combine.
Working in small batches, you don't want to do all of these at once. You can't put them all in the fryer at the same time. Dunk your brussels in to the egg wash first, and then the flour mixture to get a good coating. Place on a plastic cutting board while you finish your small batch.
Gently place in the fryer when the oil is hot enough and let cook for 3-5 minutes. WARNING! They will pop and fizz when you put them in, so be careful, if you have a lid on your fryer, close it for the first minute of cooking. Or use a splatter screen on your frying pan.
Carefully remove the brussels, now all golden brown and crispy and delicious and place on a paper towel to cool. Sprinkle with a tiny bit more salt and pepper if you would like.
Let those cool while you make the sauce...
Time for the sauce!
Put all the ingredients into a bowl, and whisk together. The honey will be thick and difficult at first, but once you get the oil and vinegar in there and whisk, it should loosen up very nicely.
Pour the sauce over the brussels or serve on the side to dunk. Or make a double batch and do both!
These little things are perfectly bite sized and honestly, remind me of a chicken nugget. They are lightly crisp on the outside, soft and juicy on the inside. These stole the show the last time we made them, we ate these before we even touched the main dish! The sauce is a little sweet with a touch of heat at the end and the bite of fresh garlic. You'll get a different flavor with each bite.