Cheesy Brussels sprout tots

Photo: Hot for Food

Whole sprouts par-roasted, dipped in a garlicky batter and rolled in panko with vegan parmesan, then fried like tots. Serve them with a dip and watch them go.

From Lauren Toyota at Hot for Food · @hotforfood

Par-roasting first means the middle is tender by the time the crust is golden, so they're never raw inside.

You need

• 38 to 40 Brussels sprouts, trimmed
• 2 tsp lemon juice
• 2 tsp olive oil
• A pinch of sea salt
• For the crumb: 1 cup panko breadcrumbs
• 1/3 cup vegan parmesan
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• For the batter: 1/3 cup heaping all-purpose flour
• 2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup unsweetened non-dairy milk
• 2 to 3 cups vegetable oil, for frying
• To serve: a creamy dip (cashew pesto, ranch, or aioli)

How to make it

1. Heat the oven to 425°F (220°C). Toss the whole trimmed sprouts with the lemon juice, olive oil and a pinch of salt, spread on a baking sheet and bake 10 to 15 minutes, until just tender but still bright green. Let them cool a few minutes.
2. Mix the panko, vegan parmesan, oregano, basil, salt and pepper in one bowl. In another, whisk the flour, garlic powder, smoked paprika and milk into a loose batter, like a thin pancake batter; add a splash of milk or flour to get there.
3. Heat 1 to 1 1/2 inches (3 to 4 cm) of oil in a heavy pot to 350 to 365°F (175 to 185°C), deep enough to cover a sprout.
4. Dip one sprout at a time in the batter, let the excess drip off, then roll it well in the crumb and set on a tray.
5. Fry in small batches about 2 minutes, turning, until deep golden. Drain on paper towels and serve hot with the dip.

Written in our own words from Lauren Toyota's recipe, with their quantities. The original: Cheesy Brussels sprout tots, Hot for Food.

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