Fried Brussels Sprouts with Walnuts and Capers

Ingredients

• 1 pound brussels sprouts trimmed quartered
• 6 servings canola oil for deep-frying
• 2 cups flat-leaf parsley leaves loosely packed
• 1 clove garlic minced
• 1 tablespoon honey 
• 6 servings kosher salt and pepper black freshly ground
• 0.5 cup olive oil extra-virgin
• 0.3 cup red wine vinegar 
• 2 tablespoons salt-packed capers dry rinsed
• 4 fillet salt-packed anchovy minced rinsed
• 2  scallions white green thinly sliced
• 1  serrano chile minced seeded
• 0.5 cup walnut pieces toasted coarsely chopped

Equipment

• bowl
• whisk
• pot
• stove
• skimmer

Directions

1. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides.
2. Heat the oil to 350 degrees.
3. While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
4. 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 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat.
5. Add salt and pepper to taste.
6. Photograph by Hallie Burton