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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
