From San Francisco to New York, Brussels sprouts are making a special appearance on the menus of trendy restaurants everywhere. The new way to serve the miniature cabbages is…fried!
I’ve never been one to follow trends, but after sampling them a few times, my husband, Marc, begged me to make them at home. It took a few weeks for me to consent, but I finally gave in and came up with my own version of deep fried Brussels sprouts.
The reason I was hesitant is simple: the succulent morsels are fattier than the foods I usually like to eat at home, or for that matter, than those I like to publish. But as Marc says, a little oil doesn’t hurt anyone now and then! Who can argue with that?
Here, the Brussels sprouts are flash-fried and then tossed with lime juice, garlic and cayenne. The lime cuts through the richness of the oil while the garlic and cayenne add a wonderful kick to the otherwise sweet-as-candy Brussels.
You may not want to make this recipe every day, and you may want to consume it in moderation. But I can promise you that after tasting these fried jewels, you’ll understand why the petits cabbages have managed to seduce so many chefs and foodies alike!
Flash-Fried Brussels Sprouts with Garlic and Lime
active time: 20 min
- 1 large garlic clove – skinned and crushed (use a microplane grater)
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cayenne
- 1 1/2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1 1/2 lbs (680 g) Brussels sprouts – rinsed, patted dry, trimmed and cut in half lengthwise
- canola or peanut oil for deep frying
- Step 1: Place the garlic, salt, cayenne, lime juice and olive oil in a small bowl. Whisk until well blended and set aside.
- Step 2: Heat a deep fryer to 375°F (190°C). Place the Brussels sprouts in a wire basket and dip them in the oil. Immediately cover the pan to prevent the hot oil from splattering on you or your counter top (the Brussels have a very high moisture content and intense splattering will occur during the first minute of cooking). Fry the Brussels sprouts for 5 to 6 minutes, until golden-brown. Drain on paper towels and quickly blot them with more paper towels. Place the Brussels in a large bowl. Drizzle with the garlic-lime dressing and toss until well coated. Serve piping hot!
- Cook’s note: If you don’t have a deep fryer, you can fry the Brussels sprouts in a large skillet on your stove. Pour enough oil to reach 1 1/2” up the sides of the pan. Heat the oil until it reaches 375°F (190°C) and proceed with step 2.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.