Michael Symon's Fried Brussels Sprouts With Walnuts and Capers
Courtesy of "The Chew"
Frying these sprouts gives them a delicious crispy crunch. With ingredients like honey and red wine vinegar, this unusal recipe will have you requesting more. For more great recipes visit The Chew's site.
Pour enough oil into a medium pot so that the oil comes 3 inches deep up the sides. Heat the oil to 350 Deg F.
While the oil is heating, whisk together, serrano, honey, red wine vinegar, and extra virgin olive oil in a bowl large to toss all the Brussels sprouts. Season with salt and pepper to taste. Keep the bowl near the stove top.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. Add the walnuts and capers to the last batch and stand back because the capers will pop and sputter! Give the contents of the pot a stir, remove with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.
Recipe courtesy Michael Symon.
Course: Side Dish