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fried brussels sprouts
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TRY OUR STICKY AND SPICY BRUSSELS SPROUTS TO MIX UP THE CLASSIC CHRISTMAS SIDE DISH.

Guinness Black and Blonde

Deep fried, spiced brussels sprouts, perfectly paired with a bottle of Guinness Baltimore Blonde

Featured Beer:
Guinness Baltimore Blonde
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Difficulty
Difficulty
Easy
Prep Time
Prep Time
25 mins
Serves
Serves
8
Cooking Time
Cooking Time
30 mins

Ingredients

1400 g Brussels sprouts, trimmed and quartered

4.5 l Oil for deep-frying

710 ml Malt vinegar

200 g Sugar

1 tablespoon Ginger

1 Red chili, finely diced, seedless

25 g Fresh parsley

2 tbsp Salt

Method

In a small saucepan, simmer vinegar, sugar and ginger together to create a syrup-like consistency.

In a large saucepan, preheat oil to 180°C.

Carefully fry the Brussels sprouts for 2–3 minutes until crispy and brown.

Place vegetables on paper towels for 30 seconds and add salt.

Toss sprouts into a bowl with the vinegar syrup, chili and parsley leaves.

Serve while hot.

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