At the Brooklyn, New York restaurant Emily, Brussels sprouts are fried whole until crispy and then tossed in an umami-rich dressing of fish sauce and lemon juice spiked with chile oil. A shower of salty Pecorino cheese, sweet-tart Granny Smith apple, nutty sesame seeds, and fresh minced chives tops off the addictive appetizer, one of many reasons our experts chose Brooklyn as the Best Large Domestic Culinary Destination in our 2014 Culinary Travel Awards. This recipe first appeared in the tablet edition of our October 2014 issue.
- Canola oil, for frying
- 1 tbsp. fish sauce
- 1 tbsp. fresh lemon juice
- 1 tbsp. hot chile oil
- 1⁄2 tart apple, such as Granny Smith, minced
- 1 lb. medium Brussels sprouts, trimmed
- 2 tbsp. grated Pecorino Romano
- 1 tsp. black sesame seeds
- 1 tsp. minced chives
Heat 2" canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°. Stir fish sauce, lemon juice, chile oil, and apple in a large bowl; set sauce aside. Working with 1 sprout at a time, use a paring knife to cut an "x" halfway through stem end, keeping sprout intact. Working in batches, fry sprouts until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer sprouts to paper towels to drain. Add sprouts to bowl with sauce and toss to combine. Transfer to a serving platter; garnish with Pecorino, sesame seeds, and chives.