Fried Brussels Sprouts With Walnuts and Capers

Name: Fried Brussels Sprouts With Walnuts and Capers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: canola oil, for deep frying; 1 garlic clove, minced; 4 salt-packed anchovy fillets, rinsed, filleted, and minced; 1 serrano chili, seeded and minced; 1/4 cup red wine vinegar; 1 tablespoon honey; 2 scallions, white and green parts, thinly sliced on the bias; 1/2 cup walnut pieces, toasted and coarsely chopped; 1/2 cup extra-virgin olive oil; 1 lb Brussels sprout, trimmed and quartered lengthwise; 2 cups loosely packed fresh flat leaf parsley; 2 tablespoons salt-packed capers, rinsed and patted dry; kosher salt & freshly ground black pepper

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Recipe by evelynathens

From Live to Cook by Michael Symon.

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READY IN: 40mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

canola oil, for deep frying
1

garlic clove, minced
4

salt-packed anchovy fillets, rinsed, filleted, and minced
1

serrano chili, seeded and minced
¹⁄₄

cup red wine vinegar
1

tablespoon honey
2

scallions, white and green parts, thinly sliced on the bias
¹⁄₂

cup walnut pieces, toasted and coarsely chopped
¹⁄₂

cup extra-virgin olive oil
1

lb Brussels sprout, trimmed and quartered lengthwise
2

cups loosely packed fresh flat leaf parsley
2

tablespoons salt-packed capers, rinsed and patted dry
kosher salt & freshly ground black pepper

DIRECTIONS

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).
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.
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.

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