Michael Symons Fried Brussels Sprouts With Walnuts And Capers Food

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°F (175°C).
• 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 toss all 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 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.

MICHAEL SYMON'S 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°F
• 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 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, more saturated shade of green, about 1/2 - 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing
• Toss to coat
• Add salt and pepper to taste

MICHAEL SYMON'S BRUSSELS SPROUTS WITH WALNUTS AND CAPERS

Steps:

• Fill a medium pot two-thirds full of canola oil. Heat to 350°F. While oil is heating, whisk together chile, honey, vinegar, and olive oil in a bowl large enough to toss all brussels sprouts. Season with salt and pepper to taste. Keep bowl near stove top. Fry brussels sprouts until edges begin to curl and brown, 2 to 3 minutes. Carefully add capers and stand back (they tend to splatter). Fry 1 minute. Transfer brussels sprouts and capers to bowl; mix to coat. Add salt and pepper to taste and toss in toasted walnuts. Kitchen Counter Per Serving: 150 calories, 6g carbs, 2g protein, 14g fat, 0mg cholesterol, 130mg sodium, 2g fiber