Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 342
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 458
- Total: 30 min
- Active: 30 min
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.