Crispy Fried Brussels Sprouts Recipe from Thomas Keller’s Bouchon
Crispy Fried Brussels Sprouts. Photo: Bouchon
Crispy Fried Brussels Sprouts
2.5 pounds Brussels sprouts, cleaned of outer leaves and scored
4 ounces olive oil
.5 ounce salt
3.5 ounces 8-12 year aged balsamic
2 teaspoons lemon juice
Bring the 8-quart blanching pot up to a boil.
Place the brussels sprouts inside of the boiling water and cook them until tender.
Remove brussels from the water, drain them well and then transfer into large mixing bowl without shocking.
Coat the brussels with olive oil and season with salt.
Then transfer brussels to a sheet tray lined with parchment and place tray in a refrigerator to cool.
When cool, cut the brussels into either halves or quarters depending on size.
Preheat your fryer to 325°F.
Fry brussels until caramel in color. Remove from oil and let drain for 30 seconds.
After frying, finish with salt, black pepper, lemon juice and a good balsamic vinegar to taste. Serve Immediately.
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