Fried Brussels Sprouts With Lemon Chive Dipping Sauce Recipes

FRIED BRUSSELS SPROUTS

Fried Brussels Sprouts image

The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove top before prepping the other ingredients.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 7

Ingredients

Vegetable oil, for frying
1 pound brussels sprouts, halved lengthwise (4 cups)
Kosher salt
3 small shallots, peeled and thinly sliced into rounds (1/2 cup)
2 Fresno or red finger chiles, thinly sliced into rounds (1/3 cup)
2 tablespoons fresh lime juice
1 tablespoon maple syrup or honey

Steps:

In a heavy-bottomed pot, heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt. Fry remaining sprouts in batches, returning oil to 360 degrees between each batch. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, 1 to 2 minutes. Transfer to tray with sprouts.
Whisk lime juice and maple syrup in a large bowl. Add brussels sprouts, shallots, and chiles, tossing to coat evenly in lime mixture. Season with more salt to taste. Serve immediately.

LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY

Lemony Fried Brussels Sprouts Recipe by Tasty image

Here's what you need: extra virgin olive oil, brussel sprout, garlic, lemon zest, full-fat goat milk, goat cheese, dijon mustard, lemon juice, red pepper flakes, fresh basil, grated parmesan cheese, raw almond, flaky sea salt, black pepper

Provided by Tasty

Categories Appetizers

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
¾ lb brussel sprout, trimmed and halved
4 cloves garlic, minced
1 lemon lemon zest
⅔ cup full-fat goat milk
2 oz goat cheese
1 teaspoon dijon mustard
1 tablespoon lemon juice
1 pinch red pepper flakes
¼ cup fresh basil, chopped, plus more for garnish
⅓ cup grated parmesan cheese
⅓ cup raw almond, coarsely chopped
flaky sea salt, to taste
black pepper, to taste

Steps:

Preheat oven to 400ºF (200˚C).
In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
Preheat oven to broil.
In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
Sprinkle with Parmesan cheese and almonds.
Broil for 2 to 3 minutes, or until the cheese has melted.
Season with salt and pepper, and top with additional basil.
Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 21 grams, Fat 23 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams

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