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    You are in: Home / Recipes / Fried Brussels Sprouts With Walnuts and Capers Recipe
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    Fried Brussels Sprouts With Walnuts and Capers

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    evelyn/athens's Note:

    From Live to Cook by Michael Symon.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350°F (175°C).
    2. 2
      While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all the Brussels sprouts. Keep the bowl near the stovetop.
    3. 3
      Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers. (Stand back—the capers will pop and sputter!) Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Fried Brussels Sprouts With Walnuts and Capers

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 271.2
     
    Calories from Fat 224
    82%
    Total Fat 24.9 g
    38%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 113.7 mg
    4%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.7 g
    19%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    salt-packed anchovy fillets

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