Local Food and Seasonal Ingredients

Raising the Bar for Weekend Snacks

By Seth Fera-Schanes

Here is a fact.  I like Brussels Sprouts.  They have a nice pungent taste, can be used in a number of dishes and remind me of Fall.

Here is another fact.  I like Guinness.  It has a nice strong taste and I like to drink it in the Fall and Winter.

Now, given these two ingredients are readily available to me, why would I not put them together and elevate the way people snack while watching sports on the weekend?  There is no reason and so I did.

Introducing Guinness Battered Brussels Sprout Wedges

Guinness Battered Brussels Sprout Wedges

Guinness Battered Brussels Sprouts Wedges

Serving size: 4
Prep time: 10 minutes
Cook time: 2-3 minutes

1/4-1/2 lb – Large Brussels Sprouts
1/2 cup – Guinness (or Guinness Dark)
1/2 cup white flour
Vegetable oil
Salt and pepper

Wash and dry Brussels Sprouts. Cut off bottom part of sprout where it connects to the stalk. Cut in half lengthwise. Cut each half in half again to create a wedge. Set aside.

In a bowl add 1/2 cup dark beer. Slowly add 1/2 cup flour whisking as you incorporate. You can use different amounts of beer and flour, just keep the ratio 1:1.

Add Brussels Sprouts wedges into the batter.

In a medium size pot add approximately 1 inch of vegetable oil (just enough to allow you to fry the sprouts.) Heat oil.

Allow excess batter to drip off wedges and add to hot oil. Fry in small batches. Cook for approximately 2 minutes until browned. Remove from oil and place on a slotted rack. Add salt and pepper to taste.

Serve immediately.

Editors Note:

Cutting the sprouts into wedges allows them to cook all the way through but they still maintain a little bite.  The rich Guinness flavor is perfect for use in a batter and compliments the spouts really well.  You can serve with a just a little salt and pepper sprinkled on top or make a little Aioli on the side for dipping.

This dish is great to make for a weekend football or basketball game and enjoy with friends.

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