HOW TO COLOR RICE CRISPY TREATS RECIPES

Name: Crispy Fried Brussels Sprouts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: Vegetable Oil, For Frying; 1 lb. Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp); 1 Red Fresno Chili, Thinly Sliced; FOR THE HONEY SRIRACHA GLAZE:; 1 tsp. Vegetable Oil; 1 clove Garlic, Minced; 1/3 c. Honey; 1 tbsp. Sugar; 2 tbsp. Lemon Juice, Plus The Zest; 2 tbsp. Rice Vinegar; 2 tbsp. Sriracha; Kosher Salt To Taste

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CRISPY FRIED BRUSSELS SPROUTS - THE PIONEER WOMAN

Crispy Fried Brussels Sprouts - The Pioneer Woman image

The first two dozen times I tried Brussels sprouts, my grandmother had made them, cooking them to a deep weird green color.

Provided by Heather Christo

Categories side dish

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

Vegetable Oil, For Frying
1 lb. Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
1 Red Fresno Chili, Thinly Sliced
FOR THE HONEY SRIRACHA GLAZE:
1 tsp. Vegetable Oil
1 clove Garlic, Minced
1/3 c. Honey
1 tbsp. Sugar
2 tbsp. Lemon Juice, Plus The Zest
2 tbsp. Rice Vinegar
2 tbsp. Sriracha
Kosher Salt To Taste

Steps:

Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce. In a pan, add vegetable oil and garlic over medium heat. Cook for 1–2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2–3 minutes until slightly thickened. Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.When the oil is 400ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!

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