Best 3 Fried Brussels Sprouts With Walnuts And Capers Recipes
In this food odyssey, we will embark on a culinary journey to discover the most delightful recipe for fried Brussels sprouts with walnuts and capers. We will explore a symphony of flavors, where the earthy sweetness of Brussels sprouts harmonizes with the nutty crunch of walnuts and the piquant pop of capers. Our quest will lead us to a recipe that captures the essence of these ingredients, transforming them into a dish that is both delectable and visually stunning. Get ready to tantalize your taste buds and elevate your cooking skills as we delve into the art of creating this extraordinary dish.
Let's cook with our recipes!
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
FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS
Steps:
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees. 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.
Tips:
- Select firm and fresh Brussels sprouts: Look for sprouts that are bright green in color and tightly packed. Avoid any that show signs of wilting or yellowing.
- Trim and clean the Brussels sprouts: Remove any wilted or damaged outer leaves. Cut off the stem end and any brown spots. Rinse the sprouts thoroughly under cold water.
- Parboil the Brussels sprouts: This step helps to tenderize the sprouts and reduce their bitterness. Bring a large pot of salted water to a boil and add the Brussels sprouts. Cook for 3-4 minutes, or until they are bright green and slightly tender. Drain the sprouts and immediately transfer them to an ice bath to stop the cooking process.
- Dry the Brussels sprouts thoroughly: This will help them to crisp up when they are fried. Pat the sprouts dry with paper towels or use a salad spinner.
- Use a high-quality oil for frying: Opt for an oil that has a high smoke point, such as grapeseed oil, canola oil, or avocado oil. Avoid using olive oil, as it has a low smoke point and can burn easily.
- Season the Brussels sprouts generously: Before frying, toss the sprouts with salt, pepper, and any other desired seasonings. This will help to enhance their flavor.
- Fry the Brussels sprouts in batches: Do not overcrowd the pan, as this will cause the sprouts to steam rather than fry. Work in batches if necessary.
- Cook the Brussels sprouts until they are golden brown and crispy: This should take about 5-7 minutes per batch. Adjust the heat as needed to prevent burning.
- Drain the Brussels sprouts on paper towels: This will help to remove any excess oil.
- Serve the Brussels sprouts immediately: Garnish with walnuts, capers, and lemon zest for a flavorful and visually appealing dish.
Conclusion:
Fried Brussels sprouts with walnuts and capers is a simple yet delicious side dish that is perfect for any occasion. The Brussels sprouts are crispy and slightly tender, with a slightly bitter flavor that is balanced out by the sweetness of the walnuts and the briny tang of the capers. This dish is also a great source of vitamins and nutrients, making it a healthy and satisfying choice. Whether you are serving it as a side dish for a holiday meal or a weekday dinner, this recipe is sure to please everyone at the table.
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