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Submitted by Hidemi Walsh
Indian twisted Brussel Sprouts tempura and fresh creamy cilantro dipping sauce which brighten up the tempura. For tempura batter, I used chickpeas flour as a substitute for flour and seasoned the tempura batter with cumin seed, turmeric, coriander, cayenne and kosher salt. For the dipping sauce, I made with fresh cilantro, garlic, lime juice, Greek yogurt, kosher salt and black pepper.
10 pieces fresh brussels sprouts
3 tablespoons chickpea flour
1/4 teaspoon cumin seed
1/8 teaspoon ground turmeric
1/8 teaspoon ground coriander
1/16 teaspoon ground cayenne pepper
1/16 teaspoon kosher salt
3 tablespoons water
canola oil for frying
2 tablespoons chopped cilantro
1/4 teaspoon grated garlic
1/4 teaspoon lime juice
1/2 cup Greek yogurt, plain
kosher salt and black pepper to taste
Cut each Brussels sprout into half.
In a bowl, mix together chickpea flour, cumin seed, turmeric, coriander, cayenne and kosher salt. Add water and mix to combine.
Heat enough oil to fry tempura (1.5-2-inches) in a deep skillet or fry pan over medium. Work in batches. Dip each Brussels sprout in the batter and put some of the Brussels sprout into the hot oil. Fry until golden brown turning once. Drain on a paper towels lined plate. Repeat this until all Brussels sprouts are fried.
In another bowl, mix all ingredients for the dipping sauce.
Serve Brussels sprouts tempura with the dipping sauce.
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