FRIED GREEN BEANS, SCALLIONS AND BRUSSELS SPROUTS WITH BUTTERMILK-CORNMEAL COATING
This buttermilk batter fries up to a fluffy/crispy coating. When I was deciding what vegetables I wanted to coat and fry with this batter I knew that I would use scallions and green beans. (I used green beans with almost all of my recipe tests this week) Then I found a half-pound of brussels sprouts that had seen better days in my crisper. I trimmed off the yellowing outer leaves, quartered them, gave them a dunk in the batter and eased them into the hot oil. Now I will never throw out old brussels sprouts again. Okra would also be a good choice for this recipe. You can serve these plain or with any number of dips, either spicy (think Sriracha or chipotle aioli) or Japanese.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine cornstarch, polenta or cornmeal, salt and baking powder in a bowl and whisk together. Add buttermilk and sparkling water and whisk together until mixture is blended and has the consistency of thick cream.
- Top and tail beans. Trim brussels sprouts and quarter. Trim root end off the scallions and cut away dark green ends.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing vegetables from the oil.
- Using tongs, dip vegetables into batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over halfway through with the spider to make sure the coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches.
- Using the spider, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 41 milligrams, Sugar 2 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kate Baby
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
Treasure Funny Comedy
[email protected]This dish is a great way to add some variety to your vegetable repertoire.
Ayesiga janef
[email protected]The buttermilk cornmeal coating is the star of this dish. It's so flavorful and crispy.
Rayan Rayanbinalamgir
[email protected]I love the combination of green beans, scallions, and Brussels sprouts in this dish. They complement each other perfectly.
Bryan Hernandez
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
serite molefe
[email protected]I'm always looking for new ways to cook vegetables, and this recipe definitely fits the bill. It's unique, flavorful, and easy to make.
Shabana Shah
[email protected]This dish is a great way to get kids to eat their vegetables. My kids loved the crispy coating and the tender vegetables.
Saab Zada
[email protected]I love how versatile this recipe is. I've tried it with different vegetables and it always turns out great.
abdul razzaqdanish
[email protected]Easy to make and absolutely delicious. I'll be adding this recipe to my regular rotation.
Nayyar Iqbal
[email protected]This dish is a must-try for vegetable lovers. The combination of flavors and textures is simply irresistible.
Milon Roy
[email protected]I've tried many fried vegetable recipes, but this one is by far the best. The buttermilk cornmeal coating is simply divine.
Shellvp Prakash
[email protected]I made this dish for my family and they loved it! Even my picky kids ate their vegetables without complaining. Will definitely be making this again soon.
Sagor FF221
[email protected]This recipe is a great way to use up leftover vegetables. I had some green beans, scallions, and Brussels sprouts that were about to go bad, and this dish was the perfect way to use them up.
Nissar Nissar ahmed
[email protected]The buttermilk cornmeal coating was a game-changer. It added so much flavor and crunch to the vegetables. I'll definitely be using this coating on other vegetables in the future.
Jordan Meswan
[email protected]These fried green beans, scallions, and Brussels sprouts were a hit at my last potluck. Everyone loved the crispy coating and the tender vegetables. Will definitely be making this again.
Whitney Anunga
[email protected]I've never been a big fan of fried vegetables, but this recipe changed my mind. The buttermilk cornmeal coating was the perfect touch. Highly recommend!
irfan shaker
[email protected]Easy to make and packed with flavor. The vegetables were cooked perfectly and the coating was crispy and flavorful. A great side dish for any occasion.
Sahil nadan
[email protected]Not a fan of Brussels sprouts, but these were surprisingly delicious. The buttermilk cornmeal coating made all the difference. Will definitely try this recipe again.
Sheriyar ahmad ahmad
[email protected]Wow! Just wow! This dish was a symphony of flavors. The buttermilk cornmeal coating added a delightful crunch, while the vegetables retained their natural sweetness. I'm already planning to make it again for my next dinner party.
Garron Petersen
[email protected]These fried green beans, scallions, and Brussels sprouts with buttermilk cornmeal coating were an absolute delight! The coating was crispy and flavorful, while the vegetables were tender and juicy. I especially loved the combination of textures and f