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))
  1. Peel and trim the sprouts then cut into quarters.
  2. Heat the oil in a deep pan to 170°C.
  3. Fry the sprouts a handful at a time until crisp and golden.
  4. Drain on kitchen paper and season.
  5. Meanwhile mix the chutney in a bowl and gradually whisk in the rapeseed oil.
  6. Once all the sprouts are cooked toss in the dressing and serve straight away.