With summer just around the corner, our diners are naturally gravitating towards some of our lighter, healthier tapas options. Chef Luis Bollo’s Fried Brussels Sprouts with Yoghurt and Paprika have become a Salinas favorite over the last 4 years. By following Chef’s recipe, featured below, you can enjoy cooking (and eating) this tasty dish at home:
COLES Y COLIFLOR
For the Brussels sprouts:
1 quart canola oil
1 sachet consisting of rosemary, thyme, black peppercorns and garlic
16 small whole Brussels sprouts, stems trimmed, outer leaves removed
For the yogurt:
¼ cup Greek-style yogurt
1 tablespoon olive oil
2 mint leaves, finely chopped
Pinch grated lemon zest
Pinch grated orange zest
Pinch freshly ground coriander
Coarse sea salt and freshly ground black pepper
Canola oil, for deep frying
8 each small red, yellow and green cauliflower florets
¼ cup all-purpose flour for dredging
For the garnish:
Smoked Spanish hot paprika
Sal en escamas (Spanish sea salt flakes)
For the Brussels sprouts: combine oil and sachet in saucepan and heat to 260 degrees. Add sprouts, making sure they are completely submerged. When temperature returns to 260 degrees, cook 15 to 20 minutes, until sprouts are tender. (Cook time will vary depending on size and firmness of sprouts). Drain sprouts and chill in refrigerator.
For the yogurt: Combine all ingredients. Chill in refrigerator.
To serve: Heat oil to 300 degrees. Halve sprouts. Dredge sprouts and cauliflower in flour and fry for 30 seconds. Drain on paper towels and quickly plate hot vegetables as shown, starting with cold yogurt. Garnish with paprika and sal en escamas.