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One of Local Three’s most popular fall dishes is Crispy Fried Brussels Sprouts with Takoyaki & Ginger Aioli. We have lots of requests for the recipe, so we’re bringing it to you here!
This recipe is by Local Three’s Chef de Cusine, Ben Barth.
For the sprouts, you’ll need:
- 2 lbs brussels sprouts, halved, stems and excess leaves removed
- 4 qts canola oil
- salt
- pepper
- Extra large dutch oven, or other large pot suitable for deep frying, with lid
Instructions:
- Heat oil in dutch oven or other suitable pot to 375 degrees.
- Drop brussels sprouts into oil and cover partially as there will be splatter…. and oh there will be splatter.
- Cook 3-5 minutes or until golden brown.
- Remove sprouts from cooking oil with large slotted spoon or strainer and place on paper towel covered plate to drain.
- Season with salt and pepper.
For the takoyaki, you’ll need:
- 1 cup ketchup
- .5 cup worcestershire
- .5 cup rice wine vin.
- .5 cup honey
- .25 cup soy
- 1 tlbs ginger powder
- 1 tlbs garlic powder
- 1 tlbs Sriracha
Instructions:
- Combine all ingredients in a pot and bring to a boil.
- Reduce heat and simmer for 20 min.
For the ginger aioli, you’ll need:
- 2 egg yolks
- 3 oz fresh ginger
- .5 oz lemon juice
- 1 cup canola or other neutral oil
Instructions:
- Combine yolks, ginger and lemon juice in food processor and puree until smooth.
- Slowly add the oil in a steady stream to thicken, adjusting consistency with water as needed.
- Season with salt and pepper.
To plate:
- Toss the brussels sprouts in the takoyaki, and place in a small, shallow bowl
- Drizzle the ginger aioli on top, and serve!