Why won't my brussel sprouts get crispy?

Not using enough oil . The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

Do you have to boil brussel sprouts before frying?

However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. It also allows for good flavour as the salted water in which they are boiled seasons them and the pan frying in butter gives delicious nutty buttery flavour, of course.

Why do you soak brussel sprouts before cooking?

Not only can soaking make the centers more malleable , but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

Why are restaurant brussel sprouts so good?

Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!

Is it better to roast brussel sprouts whole or cut in half?

Place the sprouts cut-side down : Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.

Why are my brussel sprouts still hard after cooking?

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.

Why are my brussel sprouts not forming tight heads?

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.

Why are my brussel sprouts always soggy?

They are one of my favorite veggies in the whole wide world! When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats.

Why are my roasted brussel sprouts soft?

Moisture is the enemy of crispiness . 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.

Beer-battered Brussels Sprouts Recipe | yupitsvegan.com (2024)

January 29, 2015 By Shannon @ Yup, it's Vegan 18 Comments

Print Recipe Jump to Recipe

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.

Print Pin

5 from 2 votes

Crispy vegan beer-battered Brussels sprouts served with a sweet and salty maple-mustard sauce.

Course Appetizer

Cuisine American, nut-free, soy-free, vegan, vegetarian

Keyword beer-battered brussels spouts

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For the beer-battered Brussels sprouts:

1 lb Brussels sprouts (450g) stemmed and halved, with the outer layer of leaves removed
vegan beer batter (below)
neutral oil for frying (I suggest peanut oil or organic canola oil)
dipping sauce for serving (suggestion below)

For the beer batter:

2/3 cup all-purpose flour
1/3 cup white rice flour or cornstarch
1/2 tsp salt (or to taste)
1/4 tsp ground black pepper
12 oz beer (1 bottle)

For the maple-mustard sauce:

2 and 1/2 tbsp prepared mustard (I use spicy brown mustard)
2 and 1/2 tbsp maple syrup
1 tsp vegan 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.

Nutrition