As I mentioned in my post about teriyaki (vegan) meatballs, more than anything else, the Super Bowl is an excuse for my to bring my vegan finger foods A-game. I’m sure that a lot of you are the same way 🙂 Most things are delicious when deep-fried, but there’s something extra fun about these beer-batteredBrussels sprouts. They’re crispy on the outside, and the inside is tender without being mushy. Paired with a homemade maple-mustard sauce, these disappeared really quickly.
Beer-battered Brussels sprouts served up with a smoky, sweet and salty maple-mustard sauce!
As far as the nutrition facts for this recipe, uh, I’ll just briefly point out that at least these will give you a serving of vegetables for the day – leafy greens at that! No guilt here, the Hawks are in the big game and that’s reason to celebrate!
Idon’t make fried foods at home very often(I believe my previousfried recipe on the blog was the Chipotle-style tofu sofritas in July 2014, and that was pan-fried, not deep fried). So I don’t own a dedicated fryer or anything like that. I simply take my largest skillet and fill it with a couple of inches of oil, and use a thermometer to control the oil temperature. Making sure that the oil is very hot, and that you don’t crowd the pan (thus reducing the oil temperature upon adding the ingredients to it), is essential if you want to minimize the amount of oil that you actually end up eating.
Mymost-fried food is probably gobi manchurian, a spicy Indochinese fried cauliflower dish… but I’m really pleased with the fried Brussels sprouts results and think I’llcontinue having these from time to time.
I’m sure you’ll enjoy the beer-battered Brussels sprouts paired with any sauce you like, but in particular I recommend the maple-mustard sauce recipe I included, or a creamy sauce, like a vegan chipotle mayo. You want something with some body and not too aggressive of a flavor. As far as what beer is best in this batter, most beer works, but I suggestlager. I would avoid anything withmore pronouncedbitter undertones (such as coffee stout…) since the Brussels sprouts already add a bitter note.
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5 from 2 votes
Crispy vegan beer-battered Brussels sprouts served with a sweet and salty maple-mustard sauce.
1tspvegan Worcestershire sauce(or use soy sauce, optional)
Instructions
To prepare the maple-mustard sauce:
Whisk together all of the ingredients in a bowl, and adjust seasonings to taste.
To blanch the Brussels sprouts:
Prepare a bowl of ice water, and bring a pot of water to a boil.
Once the water is boiling, add the Brussels sprouts. Leave them in the water until they turn bright green. This took about 5 minutes for me but can vary depending on the size of your Brussels sprouts. Make sure not to overcook them.
Remove the sprouts from the pot and transfer them immediately into the ice water to stop the cooking process.
Set the sprouts in a colander to drain, or gently pat them dry with paper towels. You want them to be as dry as possible before you batter them.
For beer-battering and frying the Brussels sprouts:
Add about 2 inches of oil in a large, heavy pan on the stovetop, and heat the oil until over medium heat until hot - about 365 degrees Fahrenheit.
Mix together the flours, salt, and pepper in a bowl. Pour in the beer and stir just until combined. Do not over-mix. If the batter seems too thin to coat the Brussels sprouts, add a little more flour as needed.
Add the Brussels sprouts to the batter (I do this in a few batches) and coat them. Then transfer them to the hot oil, making sure to leave plenty of space between them and not crowd the pan (otherwise, they'll come out greasy and not crispy).
Cook for 3-5 minutes, or until crispy and golden brown. Use tongs or a heat-safe slotted spoon to transfer them to a plate lined with paper towels. (Optional) sprinkle the beer-battered Brussels sprouts with coarse salt immediately after they come out of the fryer.
Enjoy immediately.
Notes
I haven't tried it, but gluten-free all-purpose flour would probably work. Same goes for gluten-free beer.
Fried Brussels sprouts technique adapted from We are Not Martha. This post contains an affiliate link; see my advertisem*nt policy for details.
Love this recipe for beer-battered Brussels sprouts but looking for something healthy? Check out my recipe for bakedBrussels sprout tater tots! Or roast them and stick ’em on a Brussels sprout banh mi with mango sauce.
If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.
The easiest and best way I know is to roast at high temperature. Trim the woody ends off the sprouts, and if they're large, cut in half. Toss in a bowl with salt, pepper, olive oil. Spread out on a sheet pan and put in a 500°F oven for 20 minutes, reaching in with a spoon or spatula to turn them over at least once.
The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.
For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.
Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.
Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.
Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.
Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.
To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).
The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You're essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they'd overcook before they got to the ideal crispy state.
Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.
"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.
In my opinion, frying brussels sprouts creates the best flavor while roasting comes in a close second. If you prolong the cooking process and/or overcook these little cabbages, they will chemically transform into sulphuric mush. The goal is to caramelize the outside while maintaining a firm and nutty interior.
A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.
The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.
The usual problem with sprouts is that the soil in which they have grown was not firm enough. Sprouts like to grow in soil that is really well compacted and they will then form tight buttons. If the soil is too loose the buttons will be loose too.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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