Ingredients

• Corn oil for frying
• 4 pounds Brussels sprouts, outer leaves removed, cut in half
• 1 cup Thick Tahini Sauce
• 1 cup low-fat plain yogurt
• 2 tablespoons pomegranate molasses
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon finely chopped garlic
• 1 cup panko (Japanese-style breadcrumbs)
• Pinch sea salt

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Instructions

1. Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
2. Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
3. In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
4. Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.