** makes 38 to 40 tots
38 to 40 brussels sprouts
2 tsp lemon juice
2 tsp olive oil
pinch sea salt
1 C panko style breadcrumbs
1/3 C vegan parmesan
* make parmesan by grinding up raw cashews, nutritional yeast & sea salt in food processor OR use a pre-made product
1 tsp dried oregano
1 tsp dried basil
1/2 tsp sea salt
1/4 tsp ground pepper
1/3 C heaping all-purpose flour
2 tsp garlic powder
1/2 tsp smoked paprika
1/4 C unsweetened non-dairy milk
vegetable oil for frying
* OR make a quick sauce by blending soaked raw cashews with pre-made pesto, lemon juice and water to make a smooth and creamy drizzle
tofu bacon crumbles (optional)
Pre-heat oven to 425 F.
Wash and clean up the brussels. I just trimmed off a small sliver of the stem where it was a bit dis-coloured. Toss them with olive oil, lemon juice, and a pinch of sea salt. Lay out onto a baking sheet and bake for 10 to 15 minutes. Check them after 10 minutes, as they should be tender, but not over cooked, and still have a bright green-ness to them.
While the brussels are baking combine the panko style breadcrumbs with vegan parmesan, oregano, basil, sea salt, and ground pepper in a mixing bowl. In another bowl mix together all-purpose flour, garlic powder, smoked paprika, and non-dairy milk. It should be a lose batter but not drip too much. Adjust the amount of flour and/or non-dairy milk if necessary to get the right consistency. It's basically like our cauliflower buffalo wings batter.
Make the cashew pesto sauce or whatever dipping sauce you like. Ranch would be awesome or you could just coat them afterward or dip them in buffalo wing sauce too!
Heat fryer oil in a stock pot or heavy bottomed sauce pan to at last 350 F and it can go as hot as 365 F. It should be about 1 to 1 1/2 inches deep to submerge the full brussels. Coat one brussel at a time in the batter and then coat very well in seasoned breadcrumbs. Deep fry the coated brussel tots in small batches for about 2 minutes until golden brown. Place fried tots onto paper towel to absorb excess oil. Serve immediately while hot!
I drizzled the tots with the cashew pesto sauce and topped with tofu bacon crumbles! You could also try coconut fakin' bacon bits or a simulated veg-friendly bacon bit from the grocery store!