MICHAEL SYMON'S FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS
Michael Symon's Fried Brussels Sprouts with Walnuts and Capers
Provided by The Rachael Ray Staff
Number Of Ingredients 25
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 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, more saturated shade of green, about 1/2 - 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing
- Toss to coat
- Add salt and pepper to taste
FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS
Make and share this Fried Brussels Sprouts With Walnuts and Capers recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350°F (175°C).
- While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all 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 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.
Nutrition Facts : Calories 271.3, Fat 24.9, SaturatedFat 3.2, Sodium 113.7, Carbohydrate 11.6, Fiber 3.6, Sugar 4.8, Protein 4.2
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- Gather Ingredients. You'll need: Canola oil, for deep frying. 1 clove garlic, minced. 4 salt-packed anchovy fillets, rinsed, filleted, and minced (I used 1 tsp.
- Prepare Ingredients, Make Vinaigrette. The key to keeping the Brussels sprouts intact is cutting through their cores; trim off the bottoms, discard any bad leaves, and make lengthwise cuts through the cores, if you're using small sprouts, halve them.
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