• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Oui, Chef

Fare for the family table

  • Home
  • About Me
  • Recipes
  • Links
  • Contact

Fried Brussels Sprouts with Curried Sriracha Aioli

April 18, 2014 By Steve Dunn Leave a Comment

Plated - Blog 3595

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.

Macro - Blog 3594

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

by: Steve Dunn
notes: Serves 4 as a side dish
yield:
Cooking ModePrint Recipe

Ingredients

  • 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

Instructions

  • 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.
Like Google +1 Retweet

Filed Under: Appetizers, Side Dishes

« Burnt Caramel Pudding
We Have a Global Kitchen Winner! »
blog comments powered by Disqus

Primary Sidebar

About Me

About Me

I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

Read More »

Archives

Categories

Oui Tweets

  • Just posted a photo @ America's Test Kitchen https://t.co/np72jlGeQ0 February 1, 2023 9:46 pm
  • Just posted a photo @ Plymouth, Massachusetts https://t.co/l2LEAzn43G February 1, 2023 1:18 pm
  • Just posted a photo @ America's Test Kitchen https://t.co/kOoyaC3Wd5 January 26, 2023 10:19 pm
  • Just posted a photo @ Plymouth, Massachusetts https://t.co/Ttm9sqjkXw January 23, 2023 10:12 pm
my foodgawker gallery
No Kid Hungry

Footer

Copyright © 2023 · This work by Steven Dunn is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Permissions beyond the scope of this license may be available at ouichefnetwork.com/oui_chef.