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 samuelurso_12794448
Hamilton, 66
on March 21, 2013
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I'm rating this after my 5th time making it. My husband raves about it but I have to say, it's a mess to make. This time I roasted the sprouts with an olive oil drizzle and salt and pepper. I made the sauce in a pan and tossed the roasted brussels with the sauce. Way less greasy, way less messy. Thanks for the recipe Michael!
By ramjamfood
on December 26, 2012
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Not for everyone. The deep frying process removed most of the flavor and texture that I love about brussel sprouts. I will give this recipe another chance because I enjoyed the sauce idea; But I will pan fry and sear the brussel sprouts instead and just add the sauce after. Way too much grease and oil in this recipe.
By teriinttown
on November 22, 2012
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Wowee...this is amazing!! I made this on Thanksgiving, where it was served along side of 17 other yummy foods. I watched my 2 college aged sons, who hated Brussel Sprouts, reach for large helpings of seconds, and one who went for thirds after complaining that he was full. Hands down the best Brussel Sprouts ever, and probably one of the best vegetable dishes I have ever had.
This is the second time I made these, and reduced the oil this time. I roasted the BS with a slight coating of olive oil. They were fabulous.
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