Crispy, glazed fried Brussels sprouts with sweet honey, citrus flavors and fiery sriracha. These make a wonderful side dish with just about any roasted meat or a piece of grilled salmon.
By Heather Christo.
- Vegetable Oil, For Frying
- 1 pound Brussels sprouts, dry, trimmed and halved at room temperature (not chilled or moist)
- 1 Red Fresno chile, thinly sliced
- FOR THE SRIRACHA HONEY GLAZE:
- 1 teaspoon Vegetable oil
- 1 clove minced garlic
- ⅓ cups Dear
- 1 tbsp Sugar
- 2 tablespoons Lemon juice, plus zest
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha
- Kosher salt to taste
Fill a large saucepan with a few inches of vegetable oil. Mount with a thermometer and heat the oil to 400ºF. Meanwhile, prepare the sauce.
In a saucepan, add vegetable oil and garlic over medium heat. Cook, 1 to 2 minutes, until the garlic is barely golden. Add the honey and sugar then the lemon juice, zest and rice vinegar. Whisk together and simmer for 2-3 minutes until the mixture thickens slightly.
Stir in the Sriracha and remove from the heat. Season to taste with kosher salt.
When the oil is at 400ºF, add half the Brussels sprouts and increase the heat. Stir the sprouts as they cook. When they float to the surface and have a nice golden color, about 3 minutes, remove them with a slotted spoon and transfer them to a plate covered with paper towel. Sprinkle lightly with kosher salt and reduce oil temperature to 400°F. Add the remaining half of the sprouts to the oil and repeat the process, adding the chiles at the last minute of frying the second batch.
Add all the sprouts and the chilli to a bowl and drizzle with the sauce just before serving hot.
Note: Oil temperature is very important. If the temperature is low or the Brussels sprouts are cold or damp, this will drop the temperature too low and the sprouts will be soggy, not crispy!