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.