The Best Recipes for Brussels Sprout Pakora

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Brussels Sprout Pakora

"Liven up boring Brussels sprouts with this recipe! Adjust the type and amount of chile pepper to your taste."

Ingredients :

• 1 (16 ounce) package Brussels sprouts
• 1 cup chickpea flour
• 3 tablespoons rice flour
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon baking powder
• salt and ground black pepper to taste
• 1 cup water, or more as needed
• 1/2 cup chopped fresh cilantro
• 2 chile peppers, seeded and diced
• vegetable oil for frying

Instructions :

Prep : 15M	Cook : 4M	Ready in : 25M

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 5 minutes.
• Sift chickpea and rice flour together in a large bowl; mix in coriander, cumin, baking powder, salt, and black pepper. Whisk in enough water until pakora batter is the consistency of pancake batter. Stir in Brussels sprouts, cilantro, and chile peppers until combined.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Scoop a few tablespoons of pakora batter at a time into the hot oil. Fry until golden, about 5 minutes.

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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