Fried Brussels Sprouts With Walnuts And Capers - cooking recipe

Ingredients

canola oil, for deep frying
1 garlic clove, minced
4 salt-packed anchovy fillets, rinsed, filleted, and minced
1 serrano chili, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 lb Brussels sprout, trimmed and quartered lengthwise
2 cups loosely packed fresh flat leaf parsley
2 tablespoons salt-packed capers, rinsed and patted dry
kosher salt & freshly ground black pepper

Preparation

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350\u00b0F (175\u00b0C).
While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all the Brussels sprouts. Keep the bowl near the stovetop.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers. (Stand back-the capers will pop and sputter!) Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.