Spiced Brussels Sprouts Tempura With Cilantro Yogurt Dipping Sauce

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.

Directions

Prepare the Brussels Sprouts

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.

Prepare the Dipping Sauce

In another bowl, mix all ingredients for the dipping sauce.

Serve Brussels sprouts tempura with the dipping sauce.

Recipe tags

Brussel sprouts Brussels sprouts Cayenne Chickpea flour Cilantro Coriander Cumin Dairy Dipping sauce Fried Fried foods Fried vegetables Hidemi Walsh and W. Ellen Fleischmann Silvers Indian Indian cuisine Indian flavors Indian food Kosher Indian food Lime juice Milchig Milchige My kosher Mykosher Mykosher.com Quick-and-easy Spiced Tempura Turmeric Veggie side dishes Veggie sides Veggies Veggieside Yogurt dressing