Deep-fried Brussels sprouts with walnuts and capers
Votes: 1
Time: 19 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Michael Symon deep-fries Brussels sprouts until they're crisp and delicious, then tosses them with slivered walnuts and a sweet-and-spicy honey-serrano chili dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Brussels sprouts (cut off the base and cut into 4 pieces lengthwise)
- Canola oil, for deep frying
- 1 crushed clove of garlic
- 4 anchovy fillets in salt (washed, filleted and chopped)
- 1 serrano chili pepper (seeded and finely chopped)
- 1/4 cup red wine vinegar
- 1 tbsp. honey
- 2 green onions, thinly sliced at an angle, white and green parts
- 1/2 cup toasted and coarsely chopped walnuts
- 1/2 cup extra-virgin olive oil
- 2 cups parsley leaves (do not pack)
- 2 tbsp. salted capers (rinsed and dried)
- Coarse salt and freshly ground black pepper
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Recipes with similar ingredients: Brussels sprouts, serrano pepper, walnuts, capers, Anchovies, wine vinegar, honey, green onions, parsley, garlic
Cooking the dish according to the recipe:
- Pour 7-8 cm of oil into a medium saucepan. Heat it to 180°C.
While the oil is heating, combine the garlic, anchovies, serrano pepper, red wine vinegar, honey, onion, walnuts, and olive oil in a bowl large enough to hold the Brussels sprouts. Place the bowl next to the stove. - Deep-fry the Brussels sprouts in batches until the outer leaves begin to curl and brown, about 3 minutes. Add the parsley and capers to the last batch (stand back; the capers will shoot and splatter!).
Stir the contents of the pan. When the parsley darkens and becomes a richer green, which will take 30 seconds to 1 minute, remove the contents of the pan with a slotted spoon and place them in the bowl with the dressing. Stir. Season with salt and pepper to taste.
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