Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar

[Photographs: J. Kenji Lopez-Alt]

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Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar

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About This Recipe

Yield:serves 8 to 10
Active time:20 minutes
Total time:20 minutes
Special equipment:deep fryer, Dutch oven, or wok
This recipe appears in: The Food Lab Thanksgiving Special: My Favorite Brussels Sprouts Recipes The Food Lab's Thanksgiving: Fry Your Brussels Sprouts!
Rated:

Ingredients

  • 3 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1/4 cup minced fresh parsley leaves
  • 3 quarts vegetable, canola, or peanut oil
  • 3 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
  • 3 medium shallots, thinly sliced (about 1 cup)
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Combine honey, balsmic vinegar, and parsley in a small bowl and set aside.

  2. 2

    Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400°F. Add half of brussels sprouts and half of shallots. Oil temperature will drop to around 325°F. Adjust heat to maintain this temperature. Cook, stirring and agitating with a metal spider until brussels sprouts are deep golden brown, about 4 minutes. Transfer to paper towel-lined baking sheet. Reheat oil to 400°F and repeat with remaining sprouts and shallots.

  3. 3

    Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine, season to taste with salt and pepper, and serve.

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