Fried Brussels Sprouts With Walnuts And Capers Recipes

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MICHAEL SYMON'S FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS



Michael Symon's Fried Brussels Sprouts with Walnuts and Capers image

Michael Symon's Fried Brussels Sprouts with Walnuts and Capers

Provided by The Rachael Ray Staff

Number Of Ingredients 25

Canola Oil
for deep-frying
1 garlic clove
minced
4 salt-packed anchovy fillets
rinsed
filleted and minced
1 serrano chili
seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions
white and green parts
thinly sliced on the bias
1/2 cup walnut pieces
toasted
and coarsely chopped
1/2 cup Extra Virgin Olive Oil
1 pound Brussels Sprouts
trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers
rinsed
and patted dry
Kosher salt and freshly ground black pepper

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

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS



Fried Brussels Sprouts With Walnuts and Capers image

Make and share this Fried Brussels Sprouts With Walnuts and Capers recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

canola oil, for deep frying
1 garlic clove, minced
4 salt-packed anchovy fillets, rinsed, filleted, and minced
1 serrano chili, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 lb Brussels sprout, trimmed and quartered lengthwise
2 cups loosely packed fresh flat leaf parsley
2 tablespoons salt-packed capers, rinsed and patted dry
kosher salt & freshly ground black pepper

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.

Nutrition Facts : Calories 271.3, Fat 24.9, SaturatedFat 3.2, Sodium 113.7, Carbohydrate 11.6, Fiber 3.6, Sugar 4.8, Protein 4.2

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS



FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS image

Categories     Vegetable     Side

Yield 6 People

Number Of Ingredients 13

Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

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.

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  • Pour enough oil into a medium pot so that it reaches a depth of 3 inches. Heat the oil until it registers 350°F (175°C) on a deep-fry or candy thermometer.
  • 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 contain all the Brussels sprouts. Set the bowl near the stovetop.
  • Pat the Brussels sprouts COMPLETELY dry. Working in batches, carefully lower some of the Brussels sprouts into the oil and deep-fry until the edges begin to curl and turn brown, about 3 minutes. Dump each batch directly into the bowl of dressing and gently toss to coat.
  • After the last batch has been deep-fried, carefully add the parsley and capers to the oil—stand back, as the capers will pop and sputter—and then give the contents of the pot a stir. Remove the parsley and capers when the parsley becomes a deeper, more saturated shade of green, 30 to 60 seconds.

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