Perfect for Thanksgiving! Cook right after your deep-fried turkey.

How do restaurants make their dishes so delicious? This series on chef’s recipes from restaurants in Santa Barbara County shows you how! All Chef Series recipes originally printed in Edible Santa Barbara magazine.

How long have Brussels Sprouts dominated menus? Man, they are delicious…we’ve had them with bacon, reduced balsamic vinegar, blue cheese, garlic, pine nuts, honey-glazed, charred with parmesan, chili flakes, cream and even pomegranate seeds.

But the best way (especially if you are deep-frying a turkey or chicken) is deep-fried Brussels sprouts with sherry vinegar & capers. This is so easy if you already have a deep fryer read to go – as soon as you pull out the bird, just throw in the Brussels Sprouts, follow the directions below, and voila!

(Thank you to some very talented chefs in the Santa Ynez Valley for this recipe: Chef Michael Cherney of Solvang’s peasants FEAST and Matt & Jeff Nichols of Brothers at the Red Barn in Santa Ynez.)

Brussels Sprouts Frying Tips:

Use peanut oil – grapeseed and cottonseed oils also have a high smoke point, but olive oil won’t work.
If you’re deep-frying a turkey for Thanksgiving, the perfect time is right after you take the turkey out.
Fry them for 2-4 minutes or until golden brown – before they get mushy inside. This all depends on the size – watch for the edges to get golden and crispy-looking, while the bulb is still green.
It’s important to use the best ingredients, which means Spanish Sherry—the place where Sherry originates—and when it comes to capers, smallest are best.