Brussels Sprout Beignets With Bacon Aïoli Recipe

Name: Brussels Sprout Beignets With Bacon Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts; 3 tablespoons olive oil; 3 large garlic cloves, minced; 1/4 teaspoon dried crushed red pepper; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup milk; Vegetable oil

Servings: persons

1 pound Brussels sprouts
3 tablespoons olive oil
3 large garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup milk
Vegetable oil

1
Chop 1/2 pound Brussels sprouts; cut remaining Brussels sprouts in half.
2
Saute chopped Brussels sprouts in hot olive oil in a large skillet over medium-high heat 7 minutes or until golden; add garlic and crushed red pepper. Saute 30 seconds. Remove from heat; cool.
3
Combine flour and next 3 ingredients in a large bowl; whisk in milk. Stir in cooked and uncooked Brussels sprouts.
4
Pour vegetable oil to depth of 3 inches into a Dutch oven; heat to 375u00b0. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets 2 minutes on each side or until golden. Drain well on paper towels. Serve with Bacon Aioli.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Brussels sprouts, 3 tablespoons olive oil, 3 large garlic cloves, minced, 1/4 teaspoon dried crushed red pepper, and more.

Yes, Brussels Sprout Beignets With Bacon Aïoli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussels Sprout Beignets With Bacon Aïoli

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