Deep Fried Brussels Sprouts
When I saw this recipe featured on an episode of "The Best Thing I Ever Ate," I just had to try it. YUMMY!! (I did omit the anchovies though, as I'm not a big fan of them.)
*This is Iron Chef Michael Symon's recipe (and photo) used at his restaurant.
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- canola oil, for deep-frying
- 1 clove
- garlic, minced
- salt-packed anchovy fillets, rinsed, filleted and minced
- serrano chile, seeded and minced
- 1/4 c
- red wine vinegar
- 1 Tbsp
- scallions, white and green parts, thinly sliced on the bias
- 1/2 c
- walnut pieces, toasted and coarsely chopped
- 1/2 c
- extra-virgin olive oil
- 1 lb
- brussels sprouts, trimmed and quartered lengthwise
- 2 c
- loosely packed flat-leaf parsley leaves
- 2 Tbsp
- salt-packed capers, rinsed and patted dry
- kosher salt and freshly ground black pepper
1Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°F.
2While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
3Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.