Ingredients:
1/2 lb. brussels sprouts
1/4 C walnuts, roasted
1 C Balsamic vinegar (reduced)
Canola oil, for deep frying
S&P to taste.
1. Heat a pan on a low heat, reduce the balsamic vinegar by half until you achieve a syrup consistency. Set this aside.
2. Wash and pat dry the brussels sprouts.
3. Trim and quarter them lengthwise.
4. Pour enough oil into a pot and heat to 350 degrees.
5. Working in batches, deep-fry the brussels sprouts until the edges begin to curl and brown.
6. Mix the brussels sprouts and the roasted walnuts on a plate. Season w/ a little of salt and pepper.
7. Drizzle the balsamic reduction over the mixed brussels sprouts and walnut plate.
This is usually seved as a side dish, but i just love them as a snack as well.
Enjoy!!!
hola! are they crunchy?
ReplyDeletei'm getting fat. so eating vegetables (deep fried) is a really good excuse. this will be on our table next week.
and i love to eat walnuts too. it's like eating freeze dried tree creatures.
Hola to you too, Ziggy! It's mixed, some are crunchy some aren't but they are not soggy at all or perhaps we didn't give the sprouts the chance to absorb the oil and become soggy=;)
ReplyDeleteHa!ha! you are hilarious what a better way to eat your veggies huh! You discribed walnuts better than i do...i think they look like miniature brains lol!
On a serious note check CHEF SYMONS FRIED BRUSSELS SPROUTS
Hi Pia,
ReplyDeleteLove this recipe...anything to spice up boring old sprouts is a winner for me! My Dad had a greengrocer shop when I was growing up...so you can imagine how many sprouts we had to eat..yuk!
p.s. I made the chilli & lime corn...went down a treat! x
adding raisins is AWESOME as well...a restaurant called COALS grilled pizza makes them w/the raisins..omg...EXCELLENT...
ReplyDelete