deep fried brussels sprouts

Name: Deep Fried Brussels Sprouts
Cook time: 5 min
Yield: 6
Ingredients: - canola oil, for deep-frying; 1 clove(s) garlic, minced; 4 - salt-packed anchovy fillets, rinsed, filleted and minced; 1 - serrano chile, seeded and minced; 1/4 cup(s) red wine vinegar; 1 tablespoon(s) honey; 2 - scallions, white and green parts, thinly sliced on the bias; 1/2 cup(s) walnut pieces, toasted and coarsely chopped; 1/2 cup(s) extra-virgin olive oil; 1 pound(s) brussels sprouts, trimmed and quartered lengthwise; 2 cup(s) loosely packed flat-leaf parsley leaves; 2 tablespoon(s) salt-packed capers, rinsed and patted dry; - kosher salt and freshly ground black pepper

(2 RATINGS)

108 Pinches 1 Photo

S I

Anytown, WI

Updated on Oct 20, 2010

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.

Rate

prep time

cook time 5 Min

method ---

yield 6 serving(s)

Ingredients

- canola oil, for deep-frying
1 clove garlic, minced
4 - salt-packed anchovy fillets, rinsed, filleted and minced
1 - serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 - scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
- kosher salt and freshly ground black pepper

How To Make deep fried brussels sprouts

Step 1

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

Step 2

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.
Step 3

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.
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