Sweet & Spicy Fried Brussels Sprouts

Recipes and Food Styling by Michelle Buhr
Photography by Brian W. McDonald

If you still haven’t bought into the Brussels sprouts craze, give these crunchy flash-fried jewels a try. Topped with a spicy-sweet dressing, they add punch to Thanksgiving Day.

Canola oil or peanut oil left over from frying turkey, to deep-fry
2 pounds Brussels sprouts, quartered
1 large bunch Italian parsley
4 tablespoons salt-packed capers, rinsed and patted dry
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 cup walnuts, chopped and toasted
Kosher salt, to taste
Freshly ground black pepper

To cook using canola oil, pour enough oil in a large pot so it reaches several inches up the sides. Heat until bubbling. Fry Brussels sprouts for 3 minutes per batch, adding parsley and capers in the last batch.

If using the turkey fryer and leftover peanut oil, carefully submerge all Brussels sprouts, parsley and capers. Cook for 3 minutes. Carefully remove entire mixture with a large skimmer.

While oil is heating, pour vinaigrette mixture into a blender. Add anchovies. Pulse several times to emulsify and blend.

Once cooked, drain Brussels sprouts and capers. Place in a large bowl. Add spicy-sweet dressing, tossing to coat. Top with chopped walnuts. Add salt and pepper. Serves 12.

For spicy-sweet dressing:

2 cloves garlic, minced
1 serrano chili, seeded and minced
1/2 cup red wine vinegar
3 tablespoons honey
4 scallions, thinly sliced on the bias
1 cup extra-virgin olive oil

In a large, sealable jar, combine garlic, chili, red wine vinegar, honey, scallions and extra-virgin olive oil. Seal and shake until thoroughly combined. Dressing can be prepared up to 3 days in advance.