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.
Delectable!
Fried Brussels Sprouts with Walnuts and Capers
Prep Time:Â 15 M |Â Cook Time:Â 4 M |Â Makes:Â 6 servings |Â Difficulty:Â Easy
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:
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.
Source:Â http://www.foodnetwork.com/food-network-full-episodes/videos/index.html
Rantings of an Amateur Chef 
Deep-fried with a serrano chili! Mmmm, love it!
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Reblogged this on Catholic Glasses and commented:
Looks delicious. Thanks for posting it.
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Love Brussels! I have a recipe on my blog too that transformed my husbands idea of them! Mine are with bacon, I totally need to try your recipe too looks so yummy!
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Great recipe! I love flash frying brussels sprouts and tossing them in a dijon vinaigrette. Always a hit when I have people over for dinner and super easy.
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Love brussels, walnuts and capers all separately, so of course this recipe is a symphony of delight! Also, the way the post begins with how brussels are the fave veggie, I smiled very big imagining how as a child, that for me would have been the weirdest thing to ever say in my life – never thinking that as we grow, our tastes change etc. Also, my older brother loved ’em, so of course I had to dislike them. 😉 I am a happy late-life convert to the green sprout-y love. Thanks for the recipe! Best, Christine
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Even though I do not like fried food, this looks delicious!
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Gotta try this one! Thanks for sharing!
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Mmmmm… you hit a soft spot with me! I love them too 🙂 I have a recipe for seared brussels sprouts on my page, they are just so damn yummy! Thanks for sharing your recipe!
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Love your recipe. Brussels sprouts have always been a favorite of mine.
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One of my all time fave veggies!
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I love brussel sprouts, but have never had them fried! They look amazing!! Yumz!
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