Fried Brussels Sprouts with Creamy Mustard and Cider Dressing

"These Brussels sprouts make an amazing side dish, but I'd also serve them as a first course," says Geoffrey.

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

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
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.

  • Photograph by Steve Giralt


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    This recipe is featured in:

    The Kitchen