Michael Simon deep-fried Brussels sprouts so that she it turned out delicious and crispy, then mixed with pieces of walnuts nuts and sweet-hot dressing of honey and chili serrano. Share with friends: 
Food Photography: Hally Burton Time: one 9 min. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr Brussels sprouts (trim the base and cut into 4 pieces along)
- Canola oil, deep-frying
- 1 minced clove of garlic
- 4 anchovy fillets in salt (rinse, fillet and grind)
- 1 serrano chili pepper (remove seeds and grind)
- 1/4 Art. red wine vinegar
- 1 tbsp. l honey
- 2 thinly sliced angled stalks of green onions, white and green parts
- 1/2 tbsp. roasted and coarsely chopped walnuts
- 1/2 tbsp. extra virgin olive oil
- 2 tbsp. parsley leaves (do not ram)
- 2 tbsp. l salted capers (rinse and dry)
- Coarse salt and freshly ground black pepper
Recipes with similar ingredients: Brussels sprouts, peppers serrano, walnuts, capers, anchovies, wine vinegar, honey, onions green, parsley, garlic
Recipe preparation:
- Pour oil with a height of 7-8 cm into a medium-sized pot. Heat it to 180 ° C. While the oil is heating, mix the garlic, anchovies, serrano pepper, red wine vinegar, honey, onions, walnuts nuts and olive oil in a bowl large enough to come in and Brussels sprouts. Place a bowl next to the stove.
- Deep-fried Brussels sprouts in deep fat, while the upper leaves will not begin to bend or brown, about 3 minutes. Add parsley and capers to the last batch (move to to the side, capers shoot and splatter!). Shuffle the contents pots. When the parsley gets darker, it will become more saturated green, which takes 30 seconds. up to 1 min., remove the contents pan with a slotted spoon and put in a bowl with dressing. Shuffle. Salt and pepper to taste.
