Deep Fried Brussels Sprouts



I absolutely LOVE brussels sprouts! I usually blanch them, then saute them in a little olive oil or butter with fresh minced garlic and onion, walnuts & Craisins or golden raisins -OR- I render some chopped bacon and saute the brussel sprouts in a little of the bacon fat along with some small diced potatoes.

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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5 Min


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

Directions Step-By-Step

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°F.
While 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.
Working 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.

About this Recipe

Other Tag: Quick & Easy