These fried Brussels sprouts with walnuts and capers are deep-fried and finished with a red wine vinaigrette. If you think you’ve tried sprouts every which way, give these a whirl.
Fried Brussels Sprouts
- Quick Glance
- 30 M
- 30 M
- Serves 6 to 8
Special Equipment: Deep-fry or candy thermometer
Pour enough oil into a medium pot so that it reaches a depth of 3 inches. Heat the oil until it registers 350°F (175°C) on a deep-fry or candy thermometer.
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 contain all the Brussels sprouts. Set the bowl near the stovetop.
Pat the Brussels sprouts COMPLETELY dry. Working in batches, carefully lower some of the Brussels sprouts into the oil and deep-fry until the edges begin to curl and turn brown, about 3 minutes. Dump each batch directly into the bowl of dressing and gently toss to coat.
After the last batch has been deep-fried, carefully add the parsley and capers to the oil—stand back, as the capers will pop and sputter—and then give the contents of the pot a stir. Remove the parsley and capers when the parsley becomes a deeper, more saturated shade of green, 30 to 60 seconds.
Add the parsley and capers to the bowl, season with salt and pepper to taste, and gently toss. Serve within minutes, if not seconds. Originally published January 25, 2010.
Recipe Testers' Reviews
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.
This recipe is a richly flavorful way to get past everyone’s aversion to Brussels sprouts for a fall or winter side dish that also happens to be a great alternative to the same root vegetables we seem to fall into a pattern of serving. If you’re careful about small-batch frying techniques, have enough oil on hand, and do some advance ingredient preparation, you should be able to create this dish using this easily available vegetable for weeknight or weekend dinners. Also, what you save on the relatively inexpensive sprouts you can use to splurge a bit on the capers, anchovies, and all that canola oil.
In spite of the messiness of the dish and the prep time (the parsley takes longer to prep than you think; better to work with another on this one), this side dish is delicious and more sweet than hot or sour, which I expected with the serrano chile/vinegar/anchovy/caper blend in there.
We ended up serving it with poached salmon and some leftover casserole potatoes (a baked concoction of fennel, cream, and Parmesan). Quite a surprising combination that worked. I did, however, feel that there was more than enough dressing for the sprouts, so I drained them before serving. It could be that some excess frying oil became part of the mixture and made it more liquid-y and muted the tartness.