Brussels Sprouts with Panko
Crispy fried Brussels sprouts drizzled with a creamy tahini-yogurt sauce and topped with golden panko breadcrumbs. This Middle Eastern-inspired dish combines the nutty flavor of tahini with tangy pomegranate molasses for a unique twist on Brussels sprouts.
Ingredients
- •2 cups Corn oil
- •4 pounds Brussels sprouts
- •1 cup Thick Tahini Sauce
- •1 cup low-fat plain yogurt
- •2 tablespoons pomegranate molasses
- •2 tablespoons extra-virgin olive oil
- •½ teaspoon garlic
- •1 cup panko
- •¼ teaspoon sea salt
Cooking Instructions
- 1.
Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
15 min
- 2.
Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
5 min
- 3.
In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
5 min
- 4.
Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.
5 min
