Deep-fried sprouts and kalettes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Jane Baxter
From Saturday Kitchen


  • 1 tbsp cornflour
  • 150g/5½oz kalettes, trimmed and outer leaves peeled
  • 250g/9oz Brussels sprouts, trimmed, outer leaves peeled and a deep cross cut in the base of each sprout
  • 175g/6oz plain flour
  • 3 tbsp olive oil
  • 1 tbsp truffle oil, plus extra for drizzling
  • 3 tbsp grated Parmesan
  • 3 free-range egg whites
  • vegetable oil, for deep-frying
  • salt and freshly ground black pepper
  • truffle salt and crumbled truffle pecorino, for sprinkling
  • truffle mayonnaise, for dipping (optional)
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