Ingredients
- 500 g trimmed fresh sprouts
- iced water
- cornflour or arrowroot
- 2 tsp celery salt
- 1 tsp cracked black pepper
Instructions
- Trim the sprouts ten, cut ¾ through the top of the sprout, but not right through.
- Place in iced water and leave overnight in the fridge if you can.
- Next day drain really well, then spin in a salad spinner in 2 or 3 batches; you need to get as much water out as possible. Then pat with a kitchen towel.
- Heat the vegetable oil to 175C.
- Dust the dried sprouts well in starch, then carefully fry the sprouts in 4 batches making sure you take care stirring occasionally.
- Once nicely browned and cooked through, drain well.
- Once all cooked, season well with celery salt and black pepper.
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Nutrition Facts
Deep Fried Sprouts with Celery Salt
Amount per Serving
Calories
55
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.03
g
Sodium
1211
mg
53
%
Potassium
493
mg
14
%
Carbohydrates
12
g
4
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
945
IU
19
%
Vitamin C
106
mg
128
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.