FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS
Provided by Michael Symon : Food Network
Categories side-dish
Time 19m
Yield 6 servings
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 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.
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Ehis Melody
[email protected]I'll definitely be making this recipe again.
Danny Carrillo
[email protected]Delicious!
Sudeep Pariyar
[email protected]This recipe was a bit too complicated for me. I ended up just roasting the Brussels sprouts in the oven.
mr_ nawaz
[email protected]I'm not a big fan of Brussels sprouts, but I actually enjoyed this dish. The walnuts and capers really helped to improve the flavor.
Angel Moon
[email protected]Meh.
sschara exe
[email protected]Overall, I thought this was a great recipe. The Brussels sprouts were cooked perfectly and the walnuts and capers added a nice touch.
Bagyir Ezekiel
[email protected]I would have liked the recipe to include more detailed instructions on how to prepare the Brussels sprouts.
Jiya Samiya
[email protected]This recipe is easy to follow and the results are delicious.
Sohail Modifications Honda Cg 125 Honda lovers
[email protected]I love the combination of flavors in this dish. The salty capers and crunchy walnuts really complement the Brussels sprouts.
nosiphiwo zama
[email protected]The Brussels sprouts were a bit too oily for my taste.
Tahir Saif
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Cool it
[email protected]These fried Brussels sprouts were a hit at our dinner party! The walnuts and capers added a delicious crunch and flavor.