Fried Brussels Sprouts with Walnuts and Capers

Name: Fried Brussels Sprouts with Walnuts and Capers
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams Brussels sprouts, trimmed and quartered lengthwise; 6 servings Canola oil, for deep-frying; 473 milliliters loosely packed flat-leaf parsley leaves; 1 clove garlic, minced; 1 Tbsp honey; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil; 59 milliliters red wine vinegar; 2 Tbsps salt-packed capers, rinsed and patted dry; 4 fillets salt-packed anchovy fillets, rinsed, filleted and minced; 2 scallions, white and green parts, thinly sliced on the bias; 1 serrano chile, seeded and minced; 118 milliliters walnut pieces, toasted and coarsely chopped

Fried Brussels Sprouts with Walnuts and Capers might be just the side dish you are searching for. This recipe serves 6. One serving contains 406 calories, 6g of protein, and 39g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up brussels sprouts, walnut pieces, salt-packed capers, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 19 minutes.

Instructions

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Heat the oil to 350 degrees.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Extra Virgin Olive Oil

Brussels Sprouts

Red Wine Vinegar

Anchovies

Green Onions

Walnuts

Garlic

Honey

Cooking Oil

Equipment you will use

Stove

Whisk

Bowl

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.

Ingredients you will need

Brussels Sprouts

Parsley