Crispy Fried Brussels Recipe
Juniper Mustard Dust, Sage Whipped Ricotta, Craisin-Walnut Agrodolce
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Ingredients
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For the Crispy Fried Brussels
For the Juniper Mustard Dust
For the Sage Whipped Ricotta
For the Craisin-Walnut Agrodolce
Method
Prepare the Crispy Fried Brussels
- 1
Fry the Brussels Sprouts
Trim and halve the Brussels sprouts. In a bowl, mix flour, cornstarch, salt, and pepper. In another bowl, whisk the eggs. Dip each Brussels sprout in the egg, then into the flour mixture. Heat oil in a deep pan over medium-high heat and fry the Brussels in batches until golden brown and crispy, about 5 minutes. Drain on paper towels.
Make the Juniper Mustard Dust
- 2
Combine Dust Ingredients
In a small bowl, crush the juniper berries and mix with Dijon mustard powder and salt. Set aside.
Prepare the Sage Whipped Ricotta
- 3
Whip the Ricotta
In a food processor, combine ricotta cheese, fresh sage leaves, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Make the Craisin-Walnut Agrodolce
- 4
Combine Agrodolce Ingredients
In a saucepan, combine craisins, chopped walnuts, apple cider vinegar, honey, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
Assemble the Dish
- 5
Serve the Dish
On a serving platter, arrange the crispy fried Brussels sprouts. Drizzle with the craisin-walnut agrodolce, dollop the sage whipped ricotta, and sprinkle with juniper mustard dust. Serve immediately.
