Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar Recipe

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J. Kenji Lopez-Alt

Recipe Facts

4.5

(7)

Active: 20 mins
Total: 20 mins
Serves: 8 to 10 servings

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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

Directions

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

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

Special equipment

deep fryer, Dutch oven, or wok

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