TEM­PURA-FRIED BRUSSELS SPROUTS WITH PECORINO & LE­MON

Food & Drink - - RECIPES -

They were once the most ma­ligned mem­ber of the cab­bage patch but, ever since we learned how to cook these wee sprouts (read: don’t boil them un­til they’re grey), they’ve turned into the belle of the ball, ei­ther roasted and spiced or sautéed in a pan. Here, we do them one bet­ter by giv­ing them a crispy coat­ing and a del­i­cate gild­ing of sharp pecorino.

TEM­PURA BAT­TER

1 cup (250 mL) all-pur­pose flour 2 tbsp (30 mL) corn­starch

1 tsp (5 mL) bak­ing soda

Pinch of salt

1 egg

1 cup (250 mL) cold club soda

2 cups (500 mL) veg­etable oil

1½ lbs (750 g) Brussels sprouts, stems trimmed, outer leaves re­moved, sliced in half length­ways Sea salt to taste

½ cup (125 mL) pecorino or Parme­san, grated with a mi­croplane

1 le­mon, wedged

1 To make bat­ter, com­bine flour, corn­starch, bak­ing soda and salt and mix thor­oughly with a whisk. In a sep­a­rate large bowl, add the egg and beat well, then add club soda and com­bine. Slowly add the flour mix­ture to egg mix­ture, a third at a time, whisk­ing gently un­til in­cor­po­rated. Some lumps are fine. Do not over-mix if you want a light and crispy tem­pura.

2 Line a rimmed bak­ing sheet with pa­per towel. In a large wok, heat oil to 375°F (190°C). Add Brussels sprouts to the bowl of bat­ter and fish them out with a slot­ted spoon, adding them to the hot oil, ad­just­ing the heat to main­tain the tem­per­a­ture. Cook, a third at a time, stir­ring to keep Brussels sprouts from stick­ing to­gether, and cook­ing evenly, for about 4 min­utes or un­til tem­pura bat­ter is bronzed and Brussels sprouts are cooked within. Trans­fer to lined bak­ing sheet and let drain briefly, sea­son with salt, and place on a serv­ing dish. Scat­ter with grated cheese and side with le­mon wedges for squirt­ing.

Serves 6

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