Fried Brussels Sprouts

Sara Gore's Fried Brussel Sprouts

Fried Brussels Sprouts

Get your sprouts crispy all over with a quick trip through a deep fryer, then dress the, in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »Matt Taylor-Gross

Salty fried Brussels sprouts get a dose of sweetness from honey, balsamic, and a smattering of fried onions.

Fried Brussels Sprouts with Balsamic Vinaigrette and Crispy Shallots
Sara Gore's sweet and salty Brussels sprouts
Yield: serves 4
Time: 30 minutes

Ingredients

  • 14 cup balsamic vinegar
  • 14 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
  • 14 cup finely chopped flat-leaf parsley
  • 14 cup dried cranberries
  • 14 cup freshly grated Parmigiano-Reggiano
  • 14 cup walnuts, toasted and roughly chopped
  • Finely grated zest of 1/2 lemon

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.