Fried Brussels Sprouts With Walnuts And Capers

• canola oil, for deep frying
• 1 garlic clove, minced
• 4 salt-packed anchovy fillets, rinsed, filleted, and minced
• 1 serrano chili, seeded and minced
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 2 scallions, white and green parts, thinly sliced on the bias
• 1/2 cup walnut pieces, toasted and coarsely chopped
• 1/2 cup extra-virgin olive oil
• 1 lb Brussels sprout, trimmed and quartered lengthwise
• 2 cups loosely packed fresh flat leaf parsley
• 2 tablespoons salt-packed capers, rinsed and patted dry
• kosher salt & freshly ground black pepper

1. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350u0b0F (175u0b0C).
2. While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all the Brussels sprouts. Keep the bowl near the stovetop.
3. Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers. (Stand back-the capers will pop and sputter!) Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.

canola oil, garlic, salt, serrano chili, red wine vinegar, honey, scallions, walnut pieces, extravirgin olive oil, brussels, flat leaf parsley, salt, kosher salt

Taken from www.food.com/recipe/fried-brussels-sprouts-with-walnuts-and-capers-448811 (may not work)