Fried Brussels Sprouts
Salty fried Brussels sprouts get a dose of sweetness from honey, balsamic, and a smattering of fried onions.
Featured in: A Brussels Sprout Dish for the Haters
Fried Brussels Sprouts with Balsamic Vinaigrette and Crispy Shallots
Sara Gore's sweet and salty Brussels sprouts
Yield: serves 4
Time: 30 minutes
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup olive oil
- 1 Tbsp. honey
- 1 tsp. Dijon mustard
- 4 small shallots, thinly sliced crosswise into rings
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1 lb. Brussels sprouts, trimmed and quartered
- 1 Tbsp. all-purpose flour
- 1⁄4 cup finely chopped flat-leaf parsley
- 1⁄4 cup dried cranberries
- 1⁄4 cup freshly grated Parmigiano-Reggiano
- 1⁄4 cup walnuts, toasted and roughly chopped
- Finely grated zest of 1/2 lemon
- In a blender, combine the balsamic vinegar with the olive oil, honey, mustard, and 1 tablespoon of the sliced shallots and blend until smooth. Season the sauce with salt and pepper and scrape into a medium bowl.
- Pour enough vegetable oil into a 6-qt. saucepan to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working in batches, fry the Brussels sprouts until golden brown and slightly crisp, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to paper towels to drain.
- In a small bowl, toss the remaining sliced shallots, separated into rings, with the flour, then fry until golden and crispy, 1 to 2 minutes. Using a slotted spoon, transfer the shallots to another set of paper towels to drain.
- In the bowl with the sauce, toss the Brussels sprouts with the sauce, half the parsley, the cranberries, parmigiano, and walnuts. Season the sprouts with salt and pepper and transfer to a platter. Sprinkle the sprouts with the crispy shallots, the remaining parsley, and the lemon zest and serve while hot.