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Fried Brussels Sprouts with Sriracha-Honey Sauce
[Photograph: Blake Royer]
Adapted from Food 52.
About This Recipe
| Yield: | makes 4 servings |
| Active time: | 30 minutes |
| Total time: | 35 minutes |
| This recipe appears in: | Dinner Tonight: Fried Brussels Sprouts with Sriracha-Honey Sauce |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 1.5 pounds Brussels sprouts
- 2 teaspoons sriracha (or more to taste)
- 3 tablespoons honey
- Juice of 1 large lime
- Salt
- Vegetable oil to a depth of 2 inches for frying
Procedures
-
1
Slice off the root end of each sprout and gently peel away the leaves from the heart, collecting them in a large bowl. As needed, continue to trim the root end to free the leaves.
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2
In a small bowl, whisk together the honey and lime juice. Add half the sriracha and taste, adding more if desired.
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3
In a large, heavy pot (such as a Dutch oven), heat the oil until a leaf of sprout sizzles vigorously when added. Fry the leaves in batches (they will splatter, so use caution and/or a splatter screen) until crisp and brown. Remove them from the oil with a spider or slotted spoon to drain briefly on paper towels, then toss in a large bowl with plenty of salt. Keep warm in the oven while frying the rest of the sprouts.
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4
Toss the sprouts with the sriracha sauce (they should be just coated, not drowned and wilting) and serve.


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