Jazz up your favorite vegetable with nuts and capers
ingredients
ingredients
method
step-by-step directions

Michael Symon's Fried Brussels Sprouts With Walnuts and Capers

  • Canola Oil for deep frying
  • 1/2 pound Brussels sprouts (trimmed and quartered lengthwise)
  • 1/4 cup walnut pieces
  • 1 1/2 teaspoon Honey
  • 1/2 Serrano chile (seeded and minced)
  • 1 tablespoon capers
  • 2 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
step-by-step directions
  • Pour enough oil into a medium pot so that the oil comes 3 inches deep up the sides. Heat the oil to 350 Deg F.
  • While the oil is heating, whisk together, serrano, honey, red wine vinegar, and extra virgin olive oil in a bowl large to toss all the Brussels sprouts. Season with salt and pepper to taste. Keep the bowl near the stove top.
  • Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes.  Add the walnuts and capers to the last batch and stand back because the capers will pop and sputter!  Give the contents of the pot a stir, remove with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.
Similar categories: Italian Cuisine
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