Brussels Sprouts have become my current favorite vegetable. I find that they are now a common vegetable that I serve when I have guests over for dinner. In many, many cases, the attendees had not had them in a long time and remember them as gross, mushy bitter things that their mother made them decades ago. Whether I roast, grill or deep fry, I guarantee my guests that they will not be soggy or gross and the flavor will surprise them.
I enjoy watching the timid spoonful they put on their plate. A carefully calculated amount to be as little as possible while not offending me. The first bite is always small and the look of apprehension quickly moves to delight. The next bite is often much bigger and most guests later add a second helping to their plate.
This one adds the crunch of walnuts. Being deep-fried, they crisp up nicely.
I didn’t have capers, anchovies or Serrano peppers, so I did without. I did add some Thai chili paste in its place.
In the fryer
Nice and crunchy.
Fried Brussels Sprouts with Walnuts and Capers
Prep Time: 15 M | Cook Time: 4 M | Makes: 6 servings | Difficulty: Easy
- 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
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
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.