Crispy Fried and Spicy Brussels Sprouts with Honey
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon sriracha
- 3 tablespoons honey
- Juice of 1 large lime
- Salt
- Vegetable oil for frying
Instructions
- Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it’s tough to pry off the remaining leaves), add the heart to the bowl with the leaves.
- In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
- Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil.
- Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook.
- Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown.
- Drain them on a double layer of paper towels while you fry the rest of the sprouts.
- Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt.
- Toss gently to combine.
- Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!
