Deep Fried Brussels Sprouts Food

DEEP FRIED BRUSSELS SPROUTS

Steps:

• For the brussels sprouts: Heat the oven to 200F. Trim the sprouts and remove the outer leaves. Then halve or quarter them, depending on their size. Fill a large high sided pot with 2-3 inches of vegetable oil. Heat the oil to 400F. Add the brussels sprouts in batches, keeping the oil above 350F, and fry the sprouts until they are golden brown to deep brown and crispy, 2-3 minutes per batch. With a slotted spoon, transfer the fried sprouts to a paper towel lined plate to soak away some of the oil and sprinkle them with kosher salt. Then move them to a rack set over a baking tray. Keep the sprouts in the warm oven until you are ready to serve them.
• For the maple aioli: In a medium bowl, whisk together the egg yolk, salt, and 1 tbsp of the lemon juice. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened. Then stir in the lemon zest, paprika, maple syrup, garlic, and a dash of cayenne. Taste the aioli and add more lemon juice, cayenne and/or salt as needed.

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS

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.

DEEP-FRIED BRUSSELS WITH BLACK PUDDING & APPLE

Steps:

• Heat the butter in a small frying pan over a medium heat. Once foaming, add the apple. Fry for 2 mins until beginning to caramelise, then remove with a slotted spoon onto a plate. Add the black pudding to the butter and cook for a further 2 mins, turning halfway until crispy. Remove with a slotted spoon and set aside with the apple.
• Whisk the mustard, honey and vinegar into the butter and cook for 30 secs. Taste for seasoning and set aside on a very low heat to keep warm
• Heat the oil in a large, heavy-bottomed saucepan until it reads 190C on a thermometer, or a piece of bread browns in it within 15 secs. Carefully drop in the sprouts and cook for 3 mins until deep golden brown. Drain on kitchen paper, then scatter with flaky sea salt. Divide the sprouts between two plates, along with the watercress, apple and black pudding, then drizzle over the warm dressing.

FRIED BRUSSELS SPROUTS

Steps:

• Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.
• In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.
• The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!
• Season to taste with salt, white pepper and lemon juice if using. Serve warm.

FRIED BREADED BRUSSELS SPROUTS

Steps:

• Mix Italian seasoning into bread crumbs.
• Dip Brussels sprouts into egg and roll into crumb mixture and fry in hot deep fat fryer (380 degrees) until brown.
• Sprinkle with cheese and serve.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.