Fried Brussels Sprouts With Walnuts and Capers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Live to Cook by Michael Symon. Ingredients:
canola oil, for deep frying |
1 garlic clove, minced |
4 salt-packed anchovy fillets, rinsed, filleted, and minced |
1 serrano chili, 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 lb brussels sprout, trimmed and quartered lengthwise |
2 cups loosely packed fresh flat leaf parsley |
2 tablespoons salt-packed capers, rinsed and patted dry |
kosher salt & freshly ground black pepper |
Directions:
1. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350°F (175°C).
2. While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all the Brussels sprouts. Keep the bowl near the stovetop.
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 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.
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