deep fried brussel sprouts

John Barton

John Barton

30th July 2011
John Barton

deep fried brussel sprouts

Yields: 4–8 portions

Ingredients

  • see below

Method

Brussels sprouts 500 g 100% Peel away outer green leaves off from Brussels sprouts and reserve.
Frying oil as needed Cut sprouts in half length­wise and deep-fry in 190 °C / 375 °F oil for approx­i­mately 3–4 min, until deeply caramelized.
Drain on paper towels.
Salt to taste Season fried Brussels sprouts to taste and reserve warm. Brussels sprout leaves, from above as needed Blanch reserved outer leaves in boil­ing water for 2 min and then shock in ice water. Unsalted but­ter 50 g 10% Melt but­ter in pot and warm blanched leaves. Salt to taste Season leaves. Lime juice to taste Garnish the fried sprouts with the sautéed leaves.
Season with lime juice.

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