Cheryl Johnson’s Recipe for Fried Brussels Sprouts
FRUIT VINEGAR CARAMEL:
- 2 lbs Brussels sprouts (or 1 Brussels sprout stalk, cut into 5-inch pieces)
- Canola oil (enough for frying depending on your pot)
- 2 tbsp fruit vinegar caramel (or balsamic reduction)
- 4 tbsp mayonnaise
- 1 cup grated Parmigiano-Reggiano
- 1 tsp crushed Espelette pepper
- Deep fryer or large pot
- Deep-fry thermometer
- Fine mesh strainer
FRUIT VINEGAR CARAMEL
- In a medium pot, combine apples, sugar and vinegar, and bring to a boil on high heat; reduce to simmer.
- Cook until the fruit is soft and the liquid has absorbed flavours, about 1 hour.
- Strain through a fine mesh strainer.
- Return to pot and continue cooking on medium-low heat to reduce liquid until it’s a caramel consistency.
- Let cool; set aside.
- Make criss-cross incisions at the base of each Brussels sprout, quartering them without cutting all the way through.
- Bring a large pot of salted water to a boil and add Brussels sprouts, blanching until tender, 4-5 minutes. Transfer to a cooling rack or a clean tea towel to drain.
- Preheat fryer to 400°F or if you don’t have a fryer, fill a large pot halfway with canola oil. Attach a deep-fry thermometer to the side of the pot and heat oil to 400°F.
- Add Brussels sprouts in small batches and fry until lightly golden, 1-2 minutes.
- Using a slotted spoon, place fried Brussels sprouts on a cooling rack or paper towels to absorb excess oil. Season lightly with salt.
Arrange Brussels sprouts on a plate and top with fruit vinegar caramel, mayonnaise, parmesan and Espelette pepper.