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Deep Fried Sprouts with Shallots Chestnuts & Redcurrant Jelly

4.0/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 15-20 mins in total
  • Difficulty: Easy
  • Print:
Deep Fried Sprouts with Shallots Chestnuts & Redcurrant Jelly


  • 500g trimmed sprouts
  • Iced water
  • 2 tbsp any oil
  • 4 banana shallots, finely sliced
  • 2 cloves garlic, finely chopped
  • 250g vac pac chestnuts, chopped into small pieces
  • 2 tbsp red wine vinegar
  • 4 heaped tbsp redcurrant jelly
  • salt and freshly ground black pepper

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  • Criss cross the bottom of the trimmed sprouts halfway into the sprout (this ensures the sprouts cook right through)
  • Place in iced water and leave overnight in the fridge if you can.
  • Next day drain really well the spin in a salad spinner in 2 or 3 batches, you need to get as much water out as possible. Then pat with kitchen towel.
  • Heat the 2 tbsp of oil then add the shallots, garlic and chestnuts and cook over a moderate heat to take some nice colour, then add the vinegar, jelly and salt and pepper and cook until the jelly is melted.
  • Heat the vegetable oil to 175C, then carefully fry the sprouts in 4 batches making sure you take care.
  • Once nicely browned and cooked through drain well.
  • Once all cooked season well with salt and pepper then add then dressing and fold through, serve warm.

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