Gingham's Fried Brussels Sprouts
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Gingham's Fried Brussels Sprouts
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This recipe is reprinted from Come Early, Stay Late by Brian Malarkey.
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Ingredients
For the dressing:
- 1 cup apple cider vinegar
- 1/2 cup honey
- 2 anchovy salt-packed, rinsed and minced
- 1 cup jalapeno chile seeded and minced
- 1/2 cup garlic fresh, minced
- kosher salt freshly ground, to taste
- black pepper freshly ground, to taste
For the sprouts:
- canola oil for frying
- 2 pounds brussels sprout stems trimmed, cut in half
- Finishing touches:
- 1/2 cup almond smoked, crushed
- kosher salt to taste
Instructions
- Make the dressing: In a medium bowl, whisk together all the dressing ingredients until smooth. Set aside.
- Cook the brussels: In a large pan, heat oil to very hot (near smoking) and fry the brussels until crispy, about 1 to 2 minutes. (BE CAREFUL. They will pop! A splatter screen is strongly recommended.)
- Drain the the brussels sprouts on paper towels, then toss them with the dressing, smoked almonds, and salt to taste.
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