Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Coastal Living November 2001

Gallery

Recipe Summary

Yield:
30 beignets
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop 1/2 pound Brussels sprouts; cut remaining Brussels sprouts in half.

    Advertisement
  • 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.

Advertisement
Advertisement