I read an article about the vegetables that are hated by children. They say the most hated vegetable is ‘Brussels Sprouts’ and I tend to agree, because my young students and my own children, when they were young, hated ‘Brussels Sprouts’. My son hated most vegetables but he didn’t mind if they were seasoned in curry flavour. Children love fried food. Then I created this ‘Curry Flavoured Tempura Brussels Sprouts’. They are too yummy to hate!
12 Brussels Sprouts *small ones recommended
Oil for frying
Curry Flavoured Tempura Batter
1/2 cup Cold Water
1 Egg *whisked
1/2 cup Self-Raising Flour OR Plain Flour
2 to 3 tablespoons Potato Starch Flour *OR Corn Starch Flour
1/2 teaspoon Salt
1 tablespoon Curry Powder
*Note: The amount is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower.
- Clean and trim Brussels Sprouts, and cut them in half.
- Make curry flavoured Tempura Batter. Combine Self-Raising Flour, Potato Starch Flour (OR Corn Starch Flour), Salt and Curry Powder in a bowl. Add whisked Egg and Cold Water, and mix lightly.
- Heat Oil to 160°C to 170°C. Dip Brussels Sprouts into Tempura Batter and slide them into the hot oil. Do not fry too many at once. Turn them over a few times. When the batter is golden and crispy, take them out and lay them on a rack or paper towel to drain the oil. *Note: If Oil is too hot, batter turns golden too quickly before Brussels Sprouts are cooked.
- Serve warm with chutney or curry sauce. Today I served with Curry Mango Chutney.
- *Note: The amount of the batter is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower.