Deep-Fried Brussels Sprouts with Hesper Skyr

Side dishServes 4

Tis the season to embrace the humble sprout and this quirky recipe from the team at Yorkshire Dales based Hesper Farm Skyr is certain to hit the spot. This Nordic style recipe is perfect for the festive season and uses Viking smoked salt with its wood-fire aromas to create a really unique dish. Balancing the flavours and bringing a smooth, creamy cool freshness, the Hesper skyr is a great with the addition of plenty of fresh dill. Great as a side accompaniment, serve as a dip alongside the sprouts and enjoy.  


200g brussels sprouts

100g Hesper simply natural skyr

Handful of fresh dill, leaves picked and roughly chopped

Viking smoked salt, for sprinkling

sunflower oil for deep-frying


  1. Put the Hesper skyr in a serving bowl and stir in the dill. Set aside.
  2. Trim then quarter the brussels sprouts.
  3. Heat a deep-fat fryer until it reaches 170°C. Deep-fry the sprouts in batches for about 20-30 seconds until crispy, drain, then place on kitchen paper to soak up any excess oil.
  4. Sprinkle Viking salt over the sprouts and serve immediately with the skyr and dill while the sprouts are crisp and hot.