Comments on: Fried Brussels Sprouts with Walnuts and Capers

By: David Leite

David Leite — Sat, 19 Feb 2011 23:57:05 +0000

zallyforth, let us know how they turn out!

By: David Leite

David Leite — Sat, 19 Feb 2011 23:56:17 +0000

jnel, that’s Jimmy Bannos’s place, right?

By: jnel

jnel — Sat, 19 Feb 2011 17:18:07 +0000

The Purple Pig in Chicago serves fried Brussels sprouts with lemon and crushed chili pepper.

By: zallyforth

zallyforth — Sun, 14 Feb 2010 03:51:58 +0000

Just had these at Lolita, one of Michael’s restaurants in Cleveland. I would happily eat Brussels sprouts every day until the end of time if they were prepared this way. So amazing that as soon as I got home, had to search for the recipe. So glad I found it! Thanks!

By: Testers' Choice

Testers' Choice — Wed, 10 Feb 2010 22:22:50 +0000

[Jill Mulcahy] Delicious! We loved this approach to an unpopular vegetable in our household. Having grown up on vegetables that were cooked beyond recognition, we’ve only recently begun liking them and making them a staple in our otherwise balanced diets. Now I can honestly say, “I love Brussels sprouts.” Frying the Brussels sprouts seemed to develop their flavor, and the vinaigrette dressing with the sweet, salty, and spicy ingredients was a perfect complement. We served the sprouts with a roasted chicken and this made for an ideal winter dinner.

By: Rebecca Coseboon, LC Recipe Tester

Rebecca Coseboon, LC Recipe Tester — Tue, 26 Jan 2010 01:36:22 +0000

I’m of the opinion that for any recipe, it doesn’t matter where you re-use your frying oil (in a deep fryer or in a pan). Either way, you’re re-using the oil, and there are some factors to keep in mind:

Smoking point. Know the smoking point of the oil you’re using and make sure to use a really good thermometer to keep the temperature constant. Each time you re-use oil, the smoking point is lowered. Happily, there are a few indicators that will help make deep frying safe:

a.) Smell—REALLY smell your oil before you re-use it. If it smells rancid or funky at all, it’ll taste that way, too.

b.) Appearance—if it’s dark or viscous, ditch it. If it’s clear but there’s detritus from previous frying sessions, strain it.

If you do all that, I personally don’t think it matters if you re-use oil or use fresh. I think you’re good either way. Of course, there are some who never re-use oil and will disagree with me.

By: Victoria Filippi, LC Recipe Tester

Victoria Filippi, LC Recipe Tester — Tue, 26 Jan 2010 01:35:34 +0000

You could use a regular pot or a deep fryer. I’d recommend using canola oil that hasn’t been previously used for frying.

By: Raye Tiedemann, LC Recipe Tester

Raye Tiedemann, LC Recipe Tester — Tue, 26 Jan 2010 00:50:18 +0000

We have a deep-fat fryer, and we buy our oil at Sam’s. It’s a Baker’s Mark Clear frying oil Zero Trans Fat, and I’ll tell you we get restaurant frying quality when we use it. Hope this helps.

By: Brenda Carleton, LC Recipe Tester

Brenda Carleton, LC Recipe Tester — Tue, 26 Jan 2010 00:41:50 +0000

Ore, you are right—this recipe IS awesome! All you need for deep frying is a good old-fashioned cast iron Dutch oven. I teach cooking classes and have found no need to purchase a deep fryer as yet. A cast iron Dutch oven has high sides and is large enough to do fairly large batches of things such as doughnuts, tempura, etc. Just check the temperature of the oil to ensure it is not too hot and only use neutral oils with a high smoking point such as vegetable, canola, or peanut. The bonus is that the oil can be re-used if what you’re frying does not burn.

The only reason my previous comment above mentions sautéing next time is that I don’t do a lot of deep frying in general. Do try this recipe—it truly is worth it!

By: Ore

Ore — Mon, 25 Jan 2010 15:36:01 +0000

This recipe looks awesome and I’ve been searching for one. In your experiences, would you rather use a new pot of oil for the frying or is a home deep fryer acceptable? Looking forward to heating that oil!

Ore