Brussels sprout leaves tempura

Perfect to serve with dishes that need something crispy and a hint of bitterness, such as a nigiri of venison tataki.

Brussels sprout leaves tempura

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed:


Brussels sprouts, leaves

As needed:


tempura, batter

As needed:


tempura, flour




Preparation method

  • Wash the loose Brussels sprout leaves and dry them well in the salad spinner.
  • Dust the leaves with the tempura flour and dip in the tempura batter.
  • Deep-fry at 190°C until crispy.
  • Season to taste with salt or a seasoning of your choice.

Serving suggestions

  • As a crispy garnish with tataki or nigiri.
  • As part of a composition with game or poultry.
  • As a crispy component in a salad with smoked chicken, pigeon, or other poultry.

Previous page