Coastal Living NOVEMBER 2001
Chop 1/2 pound Brussels sprouts; cut remaining Brussels sprouts in half.
Sauté chopped Brussels sprouts in hot olive oil in a large skillet over medium-high heat 7 minutes or until golden; add garlic and crushed red pepper. Sauté 30 seconds. Remove from heat; cool.
Combine flour and next 3 ingredients in a large bowl; whisk in milk. Stir in cooked and uncooked Brussels sprouts.
Pour vegetable oil to depth of 3 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets 2 minutes on each side or until golden. Drain well on paper towels. Serve with Bacon Aïoli.
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