Best Fried Brussels Sprouts With Walnuts And Capers Recipes

Michael Symon's Fried Brussels Sprouts with Walnuts and Capers image

Provided by The Rachael Ray Staff

Number Of Ingredients 25

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 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

Steps:

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides
Heat the oil to 350°F
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 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, more saturated shade of green, about 1/2 - 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

Fried Brussels Sprouts With Walnuts and Capers image

Provided by evelynathens

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

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).
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.
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.

Nutrition Facts : Calories 271.3, Fat 24.9, SaturatedFat 3.2, Sodium 113.7, Carbohydrate 11.6, Fiber 3.6, Sugar 4.8, Protein 4.2

Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs image

Provided by Molly Yeh

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1/2 cup (170 grams) panko breadcrumbs
Kosher salt and freshly ground black pepper
Zest of 1/2 lemon
Neutral oil, for frying
1 pound medium Brussels sprouts, halved, patted VERY dry
Kosher salt
3/4 cup (170 grams) whole-milk Greek yogurt
Extra-virgin olive oil, for drizzling
Flaky salt and freshly ground black pepper
Harissa, for drizzling
2 ounces (56 grams) feta, crumbled
Lemon wedges

Steps:

To make the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. When the oil is hot, add the panko. Cook and stir until crisp and light golden, about 2 minutes. Remove from the heat and let cool. Season with kosher salt and pepper and stir in the lemon zest. Set aside.
For the Brussels sprouts: Pour about 2 inches of neutral oil in a large Dutch oven and heat to 370 degrees F. Fry half of the sprouts (be careful, they might splatter when you add them), turning occasionally, until very crisp and browned, 3 to 4 minutes. Remove to a cooling rack over a sheet pan. Season with kosher salt. Let the oil come back to temperature and fry the second batch. Season the remaining sprouts with kosher salt.
To assemble: Spread the yogurt as a base on a platter and mound the fried Brussels sprouts on top. Drizzle around the perimeter with olive oil. Season with flaky salt and black pepper. Drizzle with harissa. Top with the feta and breadcrumbs. Serve with lemon wedges on the side.

Fried Brussels Sprouts with Creamy Mustard and Cider Dressing image

Provided by Geoffrey Zakarian

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2/3 cup creme fraiche
1/3 cup whole-grain mustard
2 tablespoons cider vinegar
1 tablespoon honey
Kosher salt and freshly cracked black pepper
1/2 cup canola oil
4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)

Steps:

In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.