Brussels Sprouts with Panko

From the kitchen of Carly

Deep-fried Brussels sprouts hit golden and crispy, then crowned with tahini-yogurt sauce spiked with pomegranate molasses. The panko crust shatters between your teeth while the creamy sauce cuts through all that richness. Entirely addictive.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Corn oil for frying
  • 14 pounds Brussels sprouts, outer leaves removed, cut in half
  • 11 cup Thick Tahini Sauce
  • 11 cup low-fat plain yogurt
  • 12 tablespoons pomegranate molasses
  • 12 tablespoons extra-virgin olive oil
  • 11/2 teaspoon finely chopped garlic
  • 11 cup panko (Japanese-style breadcrumbs)
  • 1Pinch sea salt

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.

  2. Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.

  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.

  4. Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.