Brussels Sprout Beignets with Bacon Aïoli

Ingredients

• 30 servings bacon aïoli 
• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon pepper black freshly ground
• 1 pound brussels sprouts 
• 1 cup flour all-purpose
• 3 large garlic cloves minced
• 1 teaspoon kosher salt 
• 0.8 cup milk 
• 3 tablespoons olive oil 
• 0.3 teaspoon pepper dried red crushed
• 30 servings vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• dutch oven

Directions

1. Chop 1/2 pound Brussels sprouts; cut remaining Brussels sprouts in half.
2. Saut 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. Saut 30 seconds.
3. Remove from heat; cool.
4. Combine flour and next 3 ingredients in a large bowl; whisk in milk. Stir in cooked and uncooked Brussels sprouts.
5. Pour vegetable oil to depth of 3 inches into a Dutch oven; heat to 37
6. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets 2 minutes on each side or until golden.
7. Drain well on paper towels.
8. Serve with Bacon Aoli.