Fried Brussel Sprouts With Pancetta And Basalmic Glaze

• 2 ounces pancetta, cut into 1/4inch dice (about 1/2 cup)
• 1 tablespoon olive oil
• 1 tablespoon shaved parmesan
• 3 tablespoons basalmic reduction
• 10 ounces Brussel Sprouts

1. Cut pancetta into medium-sized dice and crisp up in a pan on stove top, on high heat. Drain grease and reserve.
2. Peel off the darker outer leaves before frying. Use a neutral oil with a flash point above 190 u0b0C / 375 u0b0F, like peanut or sunflower oil.
3. Make sure the sprouts are dry before adding them to the oil. Work in small batches in order to avoid overcrowding your pot or deep-fryer. Deep-fry the sprouts until the edges of the leaves are golden brown, about 1 min. The inner layers will still be green. Drain the deep-fried sprouts on paper towels to remove any excess oil.
4. The sprouts will cool the oil when you first lower them into the pot or deep fryer, so let the oil reheat to 190 u0b0C / 375 u0b0F between each batch.
5. Toss the Brussels with the pancetta, salt and pepper. Plate with basalmic reduction and 1 Tbs shaved parmesan.

pancetta, olive oil, parmesan, basalmic reduction, brussel sprouts

Taken from www.epicurious.com/recipes/member/views/fried-brussel-sprouts-with-pancetta-and-basalmic-glaze-5653f3cb73761d6009cc3fd9 (may not work)