Fried Brussels Sprouts with Walnuts and Capers (Michael Symon) |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 6 |
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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 |
Directions:
1. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
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.
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.
4. Photograph by Hallie Burton
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