Crispy Fried Brussels Sprouts

Serves 2 to 4

(recipe slightly adapted from Food52)

Trim the ends of the sprouts and cut them into quarters.

In a small bowl, mix the sriracha, honey and lime juice together and set aside.

Fill a large heavy pot with about 2 inches of oil. Heat pot over medium heat. To test the heat, add a Brussels sprout leaf into the oil and it should crisp and sizzle immediately. Fry the sprouts in three batches, making sure to use a screen to protect you from the oil splattering. Cook the sprouts for 30 seconds to about 1 1/2 minutes or until sprouts are nicely browned. Drain fried sprouts on paper towels and continuing frying the rest of the batch. Once the sprouts are fried, toss them in a bowl with salt to taste. Drizzle half of the dressing over the the Brussels sprouts and gently stir. Add more if necessary.  Serve immediately.