Normally I don't post any recipes that aren't my own, but I first tasted these at Michael Symon's Lolita in Cleveland, OH, became giddy, and basically ran home to make them for myself. This version is based on Food Network's publication of the same dish.
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
- Canola oil, for deep-frying
Whisk together in a bowl large enough to toss all of the Brussels sprouts:
- 1 clove garlic, minced
- 4 salt-packed anchovy fillets, rinsed, filleted and minced
- 1 serrano chile, seeded and minced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 2 scallions, white and green parts, thinly sliced on the bias
- 1/4 cup walnut pieces, toasted and coarsely chopped
- 1/2 cup extra-virgin olive oil
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes.
- 1 pound Brussels sprouts, trimmed and quartered lengthwise
To the last batch, add and stand back (the capers will pop and sputter!):
- 2 cups loosely packed flat-leaf parsley leaves
- 2 tablespoons salt-packed capers, rinsed and patted dry
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. Season to taste.
- Kosher salt and freshly ground black pepper