DEEP FRIED BRUSSELS SPROUTS

Deep Fried Brussels Sprouts image

Provided by S I

Time 5m

Number Of Ingredients 13

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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 c red wine vinegar
1 Tbsp honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 c walnut pieces, toasted and coarsely chopped
1/2 c extra-virgin olive oil
1 lb brussels sprouts, trimmed and quartered lengthwise
2 c loosely packed flat-leaf parsley leaves
2 Tbsp salt-packed capers, rinsed and patted dry
kosher salt and freshly ground black pepper

Steps:

1. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°F.
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.