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Fried Brussels Sprouts with Creamy Mustard and Cider Dressing

Recipe courtesy of Geoffrey Zakarian

From: Food Network Magazine

Recipe courtesy of Geoffrey Zakarian

Watch how to make this recipe.

From: Food Network Magazine

Fried Brussels Sprouts with Creamy Mustard and Cider Dressing

Name: Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2/3 cup creme fraiche; 1/3 cup whole-grain mustard; 2 tablespoons apple cider vinegar; 1 tablespoon honey; Kosher salt and freshly cracked black pepper; Canola oil, for frying; 2 pounds Brussels sprouts, quartered or cut into sixths, depending on size; 1 Granny Smith apple, cut into matchsticks

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 to 8 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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2/3 cup creme fraiche

1/3 cup whole-grain mustard

2 tablespoons apple cider vinegar

1 tablespoon honey

Kosher salt and freshly cracked black pepper

Canola oil, for frying

2 pounds Brussels sprouts, quartered or cut into sixths, depending on size

1 Granny Smith apple, cut into matchsticks

Directions

In a small mixing bowl, whisk the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
Fill a large deep skillet with 2 to 3 inches canola oil; heat to 350 degrees F over medium-high heat. Add half of the Brussels sprouts in small batches, waiting for the bubbling to subside before adding more; they should begin to sizzle and fry immediately. Cook, stirring occasionally, until crispy and golden, 5 to 7 minutes. Remove the Brussels sprouts with a slotted spoon and place on a cooling rack set over a baking sheet. Season generously with salt. Repeat with the remaining Brussels sprouts.
Put the Brussels sprouts on a platter and drizzle with half of the dressing; toss. Season with salt and pepper and top with the apple. Serve with the remaining dressing.