Fried Brussels Sprouts With Shallots, Honey, And Balsamic Vinegar Recipe
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/4 cup minced fresh parsley leaves
- 3 quarts vegetable, canola, or peanut oil
- 3 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
- 3 medium shallots, thinly sliced (about 1 cup)
- Kosher salt and freshly ground black pepper
- Combine honey, balsmic vinegar, and parsley in a small bowl and set aside.
- Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400u0b0F. Add half of brussels sprouts and half of shallots. Oil temperature will drop to around 325u0b0F. Adjust heat to maintain this temperature. Cook, stirring and agitating with a metal spider until brussels sprouts are deep golden brown, about 4 minutes. Transfer to paper towel-lined baking sheet. Reheat oil to 400u0b0F and repeat with remaining sprouts and shallots.
- Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine, season to taste with salt and pepper, and serve.
honey, balsamic vinegar, parsley, vegetable, brussels sprouts, shallots, kosher salt
Taken from www.seriouseats.com/recipes/2012/11/fried-brussels-sprouts-shallots-honey-balsamic-vinegar-recipe.html (may not work)