Brussels Sprouts with Panko

Ingredients

• •2 cups Corn oil
• •4 pounds Brussels sprouts
• •1 cup Thick Tahini Sauce
• •1 cup low-fat plain yogurt
• •2 tablespoons pomegranate molasses
• •2 tablespoons extra-virgin olive oil
• •½ teaspoon garlic
• •1 cup panko
• •¼ teaspoon sea salt

Cooking Instructions

1. 1.

   Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.

   15 min

2. 2.

   Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.

   5 min

3. 3.

   In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.

   5 min

4. 4.

   Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.

   5 min