these crispy and cheesy tots are healthy-ish since they're made with brussels sprouts!
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 them 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. You can make your own parmesan as well by grinding up raw cashews, nutritional yeast & sea salt in food processor or clean coffee grinder.
In another bowl mix together all-purpose flour, garlic powder, smoked paprika, and nondairy milk. It should be a lose batter but not drip too much. Adjust the amount of flour and/or nondairy milk if necessary to get the right consistency. It's basically like our cauliflower buffalo wing batter.
Heat fryer oil in a stock pot or deep fryer 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 brussels sprout at a time in the batter and then coat very well in seasoned breadcrumbs.
Deep fry the coated brussels in small batches for about 2 minutes until golden brown. Place fried tots onto paper towel to absorb excess oil. Serve immediately while hot!