Deep Fried Sprouts

Even if you're a Sprout-hater this recipe is bound to make you a Sprout-lover! These crispy morsels of Sprouts pair perfectly with our Tomato Chutney.

Difficulty Easy
Time 35 minutes
Serves 4-6
Diet Vegetarian, Vegan
  • 500g brussels sprouts

    1 jar of Baxters Tomato Chutney

    50ml rapeseed oil

    Salt & pepper

    500ml sunflower oil (for frying)

Classic Tomato Chutney
Classic Tomato
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Peel and trim the sprouts then cut into quarters.

Heat the oil in a deep pan to 170°C.

Fry the sprouts a handful at a time until crisp and golden.

Drain on kitchen paper and season.

Meanwhile mix the chutney in a bowl and gradually whisk in the rapeseed oil.

Once all the sprouts are cooked toss in the dressing and serve straight away.

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