Deep Fried Sprouts
- 500 g brussels sprouts
- 1 Jar Baxters Classic Tomato Chutney
- 50 ml olive oil
- salt & pepper
- 500 ml sunflower oil ((for frying))
- Peel and trim the sprouts then cut into quarters.
- Heat the oil in a deep pan to 170°C.
- Fry the sprouts a handful at a time until crisp and golden.
- Drain on kitchen paper and season.
- Meanwhile mix the chutney in a bowl and gradually whisk in the rapeseed oil.
- Once all the sprouts are cooked toss in the dressing and serve straight away.
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