Crispy Fried Brussels Sprouts
Serves 2 to 4
(recipe slightly adapted from Food52)
- 1 pound Brussels sprouts
- 1 tablespoon sriracha
- 3 tablespoons honey
- Juice of 1 large lime
- kosher salt
- vegetable oil for frying
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.