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!
To make them, trim the stem off washed Brussels Sprouts and cut them in half. Heat peanut oil in a deep fryer to 350 degrees – grapeseed and cottonseed oils also have a high smoke point (olive oil won’t work). 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.
Remove them onto paper towels to dry up some of the grease and toss them with Sherry vinegar and kosher salt, then finish them with a handful of capers.
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.
- 1 pound Brussels sprouts
- Peanut Oil for frying
- Sherry
- sea salt
- capers
- Trim the stem off washed Brussels Sprouts and cut them in half.
- Heat peanut oil in a deep fryer to 350 degrees – grapeseed and cottonseed oils also have a high smoke point (olive oil won’t work).
- 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.
- Remove them onto paper towels to dry up some of the grease and toss them with Sherry vinegar and kosher salt, then finish them with a handful of capers.
