Photo: Fried Brussels Sprouts with Walnuts and Capers Recipe
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.
Photograph by Hallie Burton
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By lr3031
on November 28, 2011
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Amazing! Never in a million years would I look at the list of ingredients that think that it would work, but WOW!!! I saw Aaron Sanchez rave about them and then saw the recipe in the magazine and I couldn't resist. Thank you Michael Symon and Food Network for such an amazing recipe!!! This will definitely be a staple for many Thanksgivings to come (I also salted them as soon as they came out of the oil, and drained quickly on paper towels...and watch for the oil splatters...
By Cernan's Mom
on November 24, 2011
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This was ABSOLUTELY delicious. Anyone who says they don't like Brussel Sprouts has got to give these a try. One word of warning, however: Serrano chilies are flippin' HOT. My hand is still stinging after seeding the one for the recipe - and I only added HALF of it to the dressing because I was afraid of burning the bejeepers out of everyone's mouths. LOL Otherwise, I LOVE this dish and will definitely make it again.
By GESutton
Littleton, CO
on November 18, 2011
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Greasy & nasty. Definitely won't make again.
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