Recipe courtesy of Michael Symon
Fried Brussels Sprouts with Walnuts and Capers
Total:
19 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
19 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

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

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Food Network Kitchen

Brussels Sprouts with Pancetta

Recipe courtesy of Giada De Laurentiis

Brussels Sprout Salad

Recipe courtesy of Jamie Deen

Roasted Brussels Sprouts

Recipe courtesy of George Duran

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Roasted Brussels Sprouts with Pancetta

Recipe courtesy of Bobby Flay

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Stir Fried Collard Greens

Recipe courtesy of Jessica Harris

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking