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A serving spoon of fried Brussels sprouts with walnuts and capers resting over a large metal bowl.
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5 / 4 votes

Fried Brussels Sprouts

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.
Prep Time30 minutes
Total Time30 minutes
Course: Sides
Cuisine: American
Servings: 6 to 8 servings
Calories: 282

Equipment

  • Deep-fry or candy thermometer

Ingredients

  • Canola oil, for deep frying
  • 1 garlic clove, minced
  • 4 salt-packed anchovy fillets, rinsed, filleted, and minced
  • 1 serrano chile, seeded and minced
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 2 scallions, white and green parts, thinly sliced on the bias
  • 1/2 cup walnut pieces, toasted and coarsely chopped
  • 1/2 cup extra-virgin olive oil
  • 1 pound Brussels sprouts, trimmed and quartered lengthwise
  • 2 cups loosely packed flat-leaf parsley leaves
  • 2 tablespoons salt-packed capers, rinsed and patted dry
  • Kosher salt and freshly ground black pepper
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1portion | Calories: 282kcal | Carbohydrates: 13g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 2mg | Sodium: 109mg | Fiber: 4g | Sugar: 5g