1067. BRUSSEL SPROUT BEIGNETS with BACON AIOLI

yields 30 beignets


1 pound Brussels sprouts
3 tablespoons olive oil
3 large garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup milk
vegetable oil
bacon aïoli (see recipe below)

Chop 1/2 pound Brussels sprouts; cut remaining Brussels sprouts in half. Sauté chopped Brussels sprouts in hot olive oil in a large skillet over medium-high heat 7 minutes or until golden; add garlic and crushed red pepper. Sauté 30 seconds. Remove from heat; cool. Combine flour and next 3 ingredients in a large bowl; whisk in milk. Stir in cooked and uncooked Brussels sprouts. Pour vegetable oil to depth of 3 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets 2 minutes on each side or until golden. Drain well on paper towels. Serve with bacon aïoli.


Bacon Aïoli

yields 1 1/4 cups

5 slices bacon
1 garlic clove, chopped
1/3 cup egg substitute
2 tablespoons fresh lemon juice
1/2 cup vegetable oil

Cook bacon in a large skillet until crisp; drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon. Process reserved bacon drippings, garlic, egg substitute, and lemon juice in a food processor until smooth, stopping once to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream. Stir in bacon.


courtesy of: Coastal Living, November 2001