Crispy Brussels Sprouts

Name: Crispy Brussels Sprouts
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: Canola oil, for greasing and frying; 1 pound bacon; 1 pound Brussels sprouts; Kosher salt; 2 small leeks, trimmed and sliced on a thin bias; 3 ounces balsamic vinegar

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Level: Intermediate

Total: 40 min
Active: 30 min

Yield: 4 to 6 servings

Level: Intermediate

Total: 40 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

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Canola oil, for greasing and frying

1 pound bacon

1 pound Brussels sprouts

Kosher salt

2 small leeks, trimmed and sliced on a thin bias

3 ounces balsamic vinegar

Directions

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Watch how to make this recipe.

Special equipment:

a deep-fryer or deep-fry thermometer; a mandoline

Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.