DEEP FRIED BRUSSEL SPROUTS RECIPE RECIPES

Name: Deep-fried Brussels sprouts
Total time: 30 min
Cuisine: British
Ingredients: orange juice 100ml; honey 2 tbspu00A0; soy sauce 100ml; oil for fryingu00A0; brussels sprouts 400g, trimmed and quartered

DEEP-FRIED BRUSSELS SPROUTS RECIPE - OLIVEMAGAZINE

Deep-fried Brussels Sprouts Recipe - olivemagazine image

This simple recipe for deep-fried sprouts with a sweet and savoury dressing makes a great snack or side - a delicious way to get this festive tradition in this Christmas

Provided by OLIVEMAGAZINE.COM

Categories Vegetarian

Total Time 30 minutes

Number Of Ingredients 5

Ingredients

orange juice 100ml
honey 2 tbsp
soy sauce 100ml
oil for frying
brussels sprouts 400g, trimmed and quartered

Steps:

Heat the orange juice and honey in a small pan until reduced by half, then add the soy sauce and stir and bubble for a few minutes until slightly thickened. Leave to cool while you fry the sprouts.
Heat a pan of oil no more than 1/3 full, to 180C, or until a cube of bread browns in 30 seconds. When hot, add the sprouts in small batches and fry for 2-3 minutes until golden-dark brown. They might spit a little when you put them in, so stand back for a few seconds. Scoop out with a slotted spoon and drain on kitchen paper before tossing them with a drizzle of sauce and a pinch of salt.

Nutrition Facts : Calories 158 calories, FatContent 6 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 5 grams fibre, ProteinContent 4 grams protein, SodiumContent 4000 milligrams of sodium

DEEP FRIED BRUSSELS SPROUTS | JUST A PINCH RECIPES

Deep Fried Brussels Sprouts | Just A Pinch Recipes image

I absolutely LOVE brussels sprouts! I usually blanch them, then saute them in a little olive oil or butter with fresh minced garlic and onion, walnuts & Craisins or golden raisins -OR- I render some chopped bacon and saute the brussel sprouts in a little of the bacon fat along with some small diced potatoes. When I saw this recipe featured on an episode of "The Best Thing I Ever Ate," I just had to try it. YUMMY!! (I did omit the anchovies though, as I'm not a big fan of them.) *This is Iron Chef Michael Symon's recipe (and photo) used at his restaurant.

Provided by S I @SyiLuvsPastries

Categories Vegetables

Cook Time 5 minutes

Yield 6

Number Of Ingredients 13

Ingredients

- canola oil, for deep-frying
1 clove(s) garlic, minced
4 - salt-packed anchovy fillets, rinsed, filleted and minced
1 - serrano chile, seeded and minced
1/4 cup(s) red wine vinegar
1 tablespoon(s) honey
2 - scallions, white and green parts, thinly sliced on the bias
1/2 cup(s) walnut pieces, toasted and coarsely chopped
1/2 cup(s) extra-virgin olive oil
1 pound(s) brussels sprouts, trimmed and quartered lengthwise
2 cup(s) loosely packed flat-leaf parsley leaves
2 tablespoon(s) salt-packed capers, rinsed and patted dry
- kosher salt and freshly ground black pepper

Steps:

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°F.
While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of 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 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

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