Charred “Deep-Fried” Brussels Sprouts with Buttermilk Dill Crème & Sweet Thai Chili

Crispy fried Brussels sprouts tossed in sweet Thai chili sauce, drizzled with creamy buttermilk dill dressing, and garnished with roasted peanuts and green onions for crunch and balance.

Ingredients:

6 oz Brussels Sprouts (Item #281425)

2 oz Sweet Thai Chili Sauce (Item #445224)

0.5 oz Buttermilk Dill Dressing (Item #433060)

0.5 oz Buttermilk (Item#207476)

0.25 oz Roasted Chopped Peanuts (Item#340420)

0.25 oz Green Onion, sliced thin (Item#281296)

As needed Canola Fryer Oil (Item #448273)

Directions:

Trim and halve Brussels sprouts. Heat fryer oil to 350°F. Deep-fry for 4 minutes, until crisp and golden.

Drain and toss with 2 oz Sweet Thai Chili Sauce. Blend 0.5 oz Buttermilk Dill Dressing with 0.5 oz Buttermilk to create a drizzle. Plate sprouts in a shallow bowl, drizzle with sauce, and top with roasted peanuts and green onions.

Serve immediately for best texture and flavour.

Chef's Notes

Yield: 1 appetizer (6 oz portion) Cook time: 4 minutes | Prep: minimal, fry-to-order Cost-saving tip: Split buttermilk dill dressing 50/50 with buttermilk for drizzle consistency and reduced cost. Pair with light beer or crisp white wine.