Fried Brussels SproutsI got the idea for this fried Brussels sprouts recipe when I saw some Food Network stars waxing poetic about Michael Symon's fried Brussels sprouts. His recipe has a briny vinaigrette, but the real secret is frying the Brussels sprouts in lard. It gives the Brussels sprouts an incredible crispiness that can't be beat. Look for pure rendered lard for this fried Brussels sprouts recipe. If it doesn't say pure rendered lard, it is likely mixed with partially-hydrogenated vegetable oil, making it an unhealthy trans fat. Pure rendered lard is a monounsaturated fat. Click here for more about lard.
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Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8 Servings
- 2 lbs. fresh Brussels sprouts
- lard for frying
- sea salt, to taste
- 1/2 to 1 tsp. apple cider vinegar (optional)
- Wash and trim Brussels sprouts, then slice into quarters. (It's okay if some of the leaves fall off. You can still use those. The more leaves that are exposed, the crispier the Brussels sprouts will get).
- Fill a heavy saucepan with enough lard, so that it comes to a depth of 3 inches when melted. Heat to 350 degrees F.
- Fill a wire skimmer with a handful of Brussels sprouts and gently lower into the fat, standing back, so that you don't get splattered. (Hint: You may want to use a splatter screen to cover the pot, as the Brussels sprouts can really sputter when they are fried.) Fry Brussels sprouts in batches until crisp and lightly browned, 2-3 minutes.
- Transfer Brussels sprouts to a paper bag or paper towel-lined tray to drain. Sprinkle with sea salt to taste. Toss with apple cider vinegar.
Nutritional Profile (per serving, assuming 2 Tbsp. of residual fat per serving): 106 calories, 7 g fat (3 g saturated), 6 mg cholesterol, 4 g fiber, 4 g protein, 17% Vitamin A, 159% Vitamin C, 5% Calcium, 9% Iron.