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
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kenneth day
[email protected]5/5 stars!
Ayyan Baby
[email protected]I highly recommend this recipe to anyone who loves vegetables or is looking for a new and exciting way to cook them. It's a delicious and healthy dish that is sure to please everyone at the table.
Faruk SHAIKH gm
[email protected]This recipe is a great example of how simple ingredients can come together to create something truly special. The combination of green beans, scallions, Brussels sprouts, and buttermilk cornmeal coating is simply magical.
Ruru Kadiri
[email protected]This dish is a real crowd-pleaser. I've made it for potlucks and parties, and it's always a hit. It's a great way to share your love of vegetables with others.
Muhammad Nazam
[email protected]I love the versatility of this recipe. You can use any type of vegetable that you like, so it's a great way to use up whatever you have on hand. I've also tried using different types of coating, such as panko breadcrumbs or crushed crackers, and they
Steven Millott
[email protected]This dish is a great make-ahead option for busy weeknights. Simply roast the vegetables and make the coating ahead of time, then assemble and fry the vegetables just before serving. It's a quick and easy way to get a delicious and healthy meal on the
Baraka Mahende
[email protected]I'm always looking for new and exciting ways to cook vegetables, and this recipe definitely fits the bill. The combination of green beans, scallions, and Brussels sprouts is unique and flavorful, and the buttermilk cornmeal coating adds a crispy, sav
Ajayi Naomi
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. My kids loved the crispy coating and the tender vegetables. They didn't even realize they were eating Brussels sprouts!
Lillian Mott
[email protected]I love that this dish is both healthy and delicious. The vegetables are roasted to perfection, and the buttermilk cornmeal coating adds a crispy, flavorful crunch. It's a great way to get your daily dose of vegetables without sacrificing taste.
Benet Tyson
[email protected]This dish is a great side dish for any main course. I served it with grilled salmon, and it was the perfect complement to the rich, flavorful fish.
Denzhe Lithole
[email protected]I substituted almond flour for the cornmeal in the coating to make this dish gluten-free. It turned out just as delicious! The almond flour gave the vegetables a slightly nutty flavor that I really enjoyed.
Ali Ahamd Faiz
[email protected]The buttermilk cornmeal coating is the star of this dish. It gives the vegetables a crispy, flavorful crust that is simply irresistible. I highly recommend using buttermilk instead of regular milk, as it adds a tangy flavor that really elevates the d
Conchy Salinas
[email protected]This recipe is a great way to use up leftover vegetables. I had some extra green beans and Brussels sprouts in my fridge, and this dish was the perfect way to use them up. It's a delicious and creative way to get your daily dose of vegetables.
Beatriz Alarcon
[email protected]I love the vibrant colors of this dish. The green beans, scallions, and Brussels sprouts all come together to create a visually appealing plate that is sure to impress your guests.
Mariana Andrei
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique flavor combination and the crispy, addictive coating. I will definitely be making this again for future gatherings.
Ntwane Siya Shorts
[email protected]I've never been a big fan of Brussels sprouts, but this recipe changed my mind. The sprouts were roasted to perfection, with a slight caramelized exterior and a tender, slightly nutty interior. Paired with the crispy green beans and scallions, they m
Ahmed Boos
[email protected]These fried green beans, scallions, and Brussels sprouts were an absolute delight! The buttermilk cornmeal coating gave them a crispy, savory crust that perfectly complemented the tender, flavorful vegetables. I especially loved the combination of te