Crispy Fried Brussels Sprouts With Honey And Sriracha

recipe image

Portray by Bobbi Lin
  • Prep time
    10 minutes
  • Cook time for dinner
    15 minutes
  • Serves
    2 to 4
Author Notes

My husband and I have interaction to skedaddle to The Vanderbilt in Prospect Heights, Brooklyn, on a weeknight, sit down on the bar, which faces the start kitchen, and represent a bunch of appetizers and nibbles. Nibbles are a Vanderbilt uniqueness. There is enormous put-it-yourself red meat jerky and pickles, and blistered shishito peppers with dipping salt, but the undisputed celebrity — which we represent every time we skedaddle — is the fried Brussels sprouts. The sprouts advance in a towering pile; the leaves are pulled aside and fried, with the candy hearts tossed into the oil and cooked factual to the point of tenderness. The crisp shards are then painted with a mixture of sriracha, honey and lime juice, making the sprouts tangy, hot and candy without be aware. In an are trying and replicate these at dwelling, I painstakingly peeled a pound of sprouts and bought frying. Happily, I chanced on that if you occur to’re willing to address a diminutive hot oil, that you just can enact a pretty correct job of replicating these guys at dwelling. I’m hoping you skills them as grand as we did! —Merrill Stubbs

  • Check Kitchen-Permitted


  • 1

    pound Brussels sprouts

  • 1 tablespoon

    sriracha (or to taste)

  • 3 tablespoons


  • Juice of 1 enormous lime

  • Salt

  • Vegetable oil for frying

  1. Natty the stem dwell of the sprouts and gently separate the leaves collectively with your fingers, gathering them in a enormous bowl. As soon as you occur to attain the center of the sprout (the establish or now not it’s tricky to pry off the closing leaves), add the center to the bowl with the leaves.
  2. In a minute bowl, lag collectively the sriracha, honey and lime juice. Taste and add extra sriracha or honey if you occur to admire. Region aside.
  3. Region about 2 inches of oil in a enormous, heavy pot over medium heat. Warmth until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a show shroud to guard you from sputtering oil and conserving your face far off from the pot as the sprouts cook. Settle the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels when you fry the relaxation of the sprouts.
  4. As soon as all of the sprouts are fried, switch them to a enormous bowl and sprinkle them generously with salt. Toss gently to mix. Working mercurial, drizzle one of the most sauce over the sprouts and toss all over again to coat evenly. Taste, add extra sauce if major, and aid at present, earlier than they wilt!

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