Adapted from Food 52.
- Yield:makes 4 servings
- Active time: 30 minutes
- Total time:35 minutes
- 1.5 pounds Brussels sprouts
- 2 teaspoons sriracha (or more to taste)
- 3 tablespoons honey
- Juice of 1 large lime
- Vegetable oil to a depth of 2 inches for frying
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.
In a small bowl, whisk together the honey and lime juice. Add half the sriracha and taste, adding more if desired.
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.
Toss the sprouts with the sriracha sauce (they should be just coated, not drowned and wilting) and serve.