Crispy Fried Brussels Sprouts with Walnuts & Capers

• Canola oil, for deep frying
• 1 garlic clove, minced
• 4 salt-packed anchovy fillets, rinsed, filleted, and minced
• 1 serrano chile, 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 pound Brussels sprouts, trimmed and quartered lengthwise
• 2 cups loosely packed flat-leaf parsley leaves
• 2 tablespoons salt-packed capers, rinsed and patted dry
• Kosher salt and freshly ground black pepper

• Pour enough oil into a medium pot to a depth of about 3 inches. Heat until the oil registers 350°F (175°C) on a deep-fry or candy thermometer.
• While the oil warms, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to hold all the Brussels sprouts. Set the bowl near the stove.
• Pat the Brussels sprouts completely dry. Working in batches, carefully lower some sprouts into the oil and deep-fry until the edges begin to curl and brown, about 3 minutes. Transfer each batch directly into the bowl with the dressing and gently toss to coat.
• After frying the last batch, carefully add the parsley and capers to the hot oil — stand back, as the capers will pop and sputter — and stir briefly. Remove the parsley and capers when the parsley deepens in color, about 30 to 60 seconds.
• Add the fried parsley and capers to the bowl, season with salt and pepper to taste, and toss gently. Serve immediately for best texture and flavor.

Adapted From

Live to Cook

Nutrition