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Christmas
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
Gluten Free, Vegetarian, Vegan
Ingredients
500g brussels sprouts
1 jar of Baxters Tomato Chutney
50ml rapeseed oil
Salt & pepper
500ml sunflower oil (for frying)
Preparation
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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