5
1 Rating
Jump to recipe
Brussels sprouts fried crisp and glazed with sweet honey, citrus flavors, and fiery Sriracha. These make a wonderful side dish with just about any roast meat or a piece of grilled salmon.From Heather Christo.
Advertisem*nt - Continue Reading Below
- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 12 mins
- Total Time:
- 27 mins
Ingredients
- Vegetable Oil, For Frying
- 1 lb. Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
- 1 Red Fresno Chili, Thinly Sliced
- FOR THE HONEY SRIRACHA GLAZE:
- 1 tsp. Vegetable Oil
- 1 clove Garlic, Minced
- 1/3 c. Honey
- 1 tbsp. Sugar
- 2 tbsp. Lemon Juice, Plus The Zest
- 2 tbsp. Rice Vinegar
- 2 tbsp. Sriracha
- Kosher Salt To Taste
Directions
- Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce.
In a pan, add vegetable oil and garlic over medium heat. Cook for 1–2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2–3 minutes until slightly thickened.
See AlsoVegan Split Pea Steak SandwichesWhisk in the Sriracha and remove from heat. Season to taste with kosher salt.
When the oil is 400ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.
Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.
Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!
The first two dozen times I tried Brussels sprouts, my grandmother had made them, cooking them to a deep weird green color. Despite their somewhat mushy flavor, I have to admit I still kind of liked them.
At some point in my early 20s, I discovered they could be sautéed, preferably with bacon, to a much more pleasant texture. That became my method of choice for close to decade.
But at the age of 30, while about 6 months pregnant with my second daughter, I discovered something far more exciting—yes, more exciting than even bacon. Fried Brussels sprouts. I was in Los Angeles, at the bachelorette party of one of my dearest friends. It was just classic: everyone hung out at the pool all day with their golden skin and their small bikinis sipping co*cktails, while I wore a massive one piece (it may have even had a bit of a skirt) and floated in the pool covering my bluish white pale skin with zinc. Needless to say, I felt terribly glamorous!
But things looked up when we hit the town for dinner, since there was something I could get really excited about that wasn’t a co*cktail: the food! We went to the SLS hotel when it was brand new and ate at Jose Andres’ psychedelic restaurant Bazaar. There were all kinds of interesting little small plates and one that I still remember is the fried Brussels sprouts with a citrus vinaigrette. They were good enough to make me forget all about the mumu I was wearing, and I was immediately inspired to start experimenting with ways you can change the texture and flavor of such a simple vegetable using different cooking techniques.
A year later, I took my mom back to that restaurant and despite the fact that she disliked Brussels sprouts immensely, I made her order them. Guess what? She freaked out. They are just so good. Fried Brussels sprouts are like crispy little bites of candy when they are hot out of the fryer. So I made a version of them for Thanksgiving that year. I’ve continued making them in different ways ever since.
I made this batch exciting by adding sweet honey and citrusy flavors to some fiery Sriracha to make the most wonderful sweet and spicy glaze or vinaigrette. These make a wonderful side dish with just about any roast meat or a piece of grilled salmon.
Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp it will bring the temperature down too far and the sprouts will be soggy, not crispy!
Advertisem*nt - Continue Reading Below
Sides
Advertisem*nt - Continue Reading Below
Advertisem*nt - Continue Reading Below
