Description
Michael Symon’s fried brussels sprouts bring zesty Cleveland charm to your table. Crispy leaves caramelize with smoky bacon and tangy vinegar, creating an irresistible side dish that elevates simple vegetables into a crave-worthy culinary experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 1 pound brussels sprouts, halved lengthwise (4 cups)
- 3 small shallots, peeled and thinly sliced into rounds (0.5 cup)
- 2 Fresno or red finger chiles, thinly sliced into rounds (0.33 cup)
Seasonings and Liquids:
- 2 tablespoons fresh lime juice
- 1 tablespoon maple syrup or honey
- Kosher salt
Cooking Ingredient:
- Vegetable oil, for frying
Instructions
- Heat 2 inches (5 centimeters) of vegetable oil in a heavy-bottomed saucepan over medium-high heat until the temperature reaches 360 degrees Fahrenheit (182 degrees Celsius).
- Carefully lower one-third of the brussels sprouts into the hot oil, ensuring they are fully submerged. Fry for 2-3 minutes, turning occasionally to ensure even browning and crispiness.
- Use a slotted spoon to transfer the fried brussels sprouts to a paper towel-lined tray, allowing excess oil to drain. Immediately sprinkle with kosher salt.
- Maintain the oil temperature at 360 degrees Fahrenheit (182 degrees Celsius) between batches, repeating the frying process with the remaining brussels sprouts.
- In the same hot oil, fry the shallots and chiles for 1-2 minutes until they slightly wrinkle and develop a deeper color. Remove with a slotted spoon and place alongside the brussels sprouts.
- In a large mixing bowl, whisk together maple syrup and fresh lime juice to create a vibrant dressing.
- Add the fried brussels sprouts, shallots, and chiles to the bowl, gently tossing to ensure every piece is evenly coated with the tangy-sweet mixture.
- Taste and adjust seasoning with additional salt if needed. Serve immediately while the brussels sprouts are still crisp and warm.
Notes
- Perfectly crisp Brussels sprouts come from frying in small batches to prevent overcrowding and maintain high oil temperature.
- Immediate salting right after frying locks in flavor and helps seasoning adhere to the hot, freshly fried sprouts.
- Careful monitoring of shallots and chiles ensures a delicate wrinkle and rich, deep coloration without burning.
- Oil temperature matters critically for achieving golden, crunchy exteriors without greasy residue.
- Drain fried ingredients on paper towels to remove excess oil and preserve textural integrity.
- Timing is everything when working with small, delicate ingredients that can quickly transform from golden to burnt.
- Let each batch rest briefly between frying to maintain consistent heat and optimal crispiness.
- Use a spider strainer or slotted spoon for precise ingredient removal and minimal oil retention.
- Season immediately while ingredients are hot to maximize flavor absorption and seasoning adherence.
- Experiment with oil temperature by testing a single piece before committing to full batches.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 130 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg