Fried brussels sprouts seem to be all the rage these days, available on many restaraunt's menus as an appetizer or side-dish. I first encountered them over a year ago at a local place called the Rye Tavern, and from my first bite was smitten.
In my youth I hated the little buggers because back then about the only way they were cooked was to be boiled to a degree of over-doneness that can only be classified as criminal. Emerging from the pot pale, flaccid and sour, they were every kid's worst nightmare. These days they are enjoying a renaissance of sorts and can be found raw- shaved in salads, roasted to a rich earthy hue, or like I am showing here fried to a crisp, caramelized perfection.
These are actually really easy to make and are addictively good, but making them does come with a caveat. Due to their high moisture content they sputter like hell when you pop them into the hot oil, so have a splatter screen ready to cover the pot as soon as you drop them in. It will keep you from getting burned and your stove from becoming a greasy mess. Eating your greens never tasted so good!
Cheers – Steve
Fried Brussels Sprouts with Curried Sriracha Aioli
- 12 ounces brussels sprouts, roots trimmed and halved or quartered depending on size
- 4 large shallots, peeled and thickly sliced
- peanut or canola oil for frying
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1 teaspoon sriracha
- kosher salt and freshly ground black pepper to taste
- Whisk the mayonnaise, lemon juice, curry powder, and sriracha in a small bowl, season with salt to taste. Reserve.
- Heat at least a couple of inches of the oil in a large dutch oven to 375℉.
- Heat the oven to 200℉.
- Prepare a rimmed baking sheet by covering it with 2 layers of paper towels.
- When the oil is up to temperature, gently add half of the sprouts and shallots to the pan and cover immediately with a Splatter Screen or the cover of the pan (there is a lot of moisture in the sprouts and they will splatter like a bugger when they first hit the hot oil). Fry, stirring occasionally for about 4-5 minutes, or until they sprouts are nicely caramelized. Remove from the oil and dump in a single layer onto the prepared baking sheet. Season with salt and pepper and place in the oven to keep warm. Let the oil in the pot return to 375℉, then repeat the cooking process with the balance of the sprouts and shallots.
- When all of the sprouts have been cooked, drained and seasoned, drizzle with some of the curried aioli and serve.