Fried Brussels Sprouts with Crisp Shallots, Honey and Balsamic
Inspired by techniques from Serious Eats.
Deep-fried Brussels sprouts and shallots tossed in a sweet honey and balsamic dressing with fresh parsley, for a crisp, punchy side.
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Method
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Equipment
- small bowl
- wok or large deep casserole
- deep-fry thermometer
- spider or slotted spoon
- tray lined with kitchen paper
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 179 kcal |
| Protein | 5.5 g |
| Carbohydrate | 22.9 g |
| of which sugars | 11.3 g |
| of which free sugars | 6.5 g |
| Fat | 9.2 g |
| of which saturates | 0.7 g |
| Fibre | 6.3 g |
| Salt | 0.65 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dressing
- 63 g honey about 3 tbsp
- 1 tbsp balsamic vinegar
- 15 g parsley leaves, finely chopped
Sprouts
- 2 l neutral oil, for deep frying about 70 g is absorbed
- 1.2 kg Brussels sprouts, trimmed, outer leaves removed, halved
- 3 medium shallots, thinly sliced
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp ground black pepper
- 1
Dressing. Mix 3 tbsp honey, 1 tbsp balsamic vinegar and the chopped parsley in a small bowl.
- 2
Heat. Heat the oil in a wok to 205°C.
- 3
First batch. Fry half the sprouts and half the shallots, letting the oil fall to about 165°C and holding it there, stirring until deep golden brown, about 4 min.
- 4
Drain. Lift the sprouts and shallots onto kitchen paper.
- 5
Second batch. Reheat the oil to 205°C and fry the remaining sprouts and shallots.
- 6
Toss. Tip the hot sprouts and shallots into a bowl with the dressing, toss, season with ¾ tsp salt and ¼ tsp pepper and serve at once.
Storage
Best served immediately while crisp; leftovers can be kept covered in the fridge for a day but will soften on reheating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
