Fried Brussels Sprouts Recipe

Inspired by Hawks Public House

Time30m

Serves4

hazelnut romesco, pickled fresno chiles, torn herbs

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Ingredients

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Fried Brussels Sprouts

1 1/8 lb (500 grams) Brussels sprouts

2 1/8 cup (500 ml) Tuscany sunflower oil

1 tsp Celtic sea salt

3 1/2 oz (100 grams) Hazelnuts

1 medium Red bell pepper

2 cloves Garlic

2 tbsp olive oil

1 tbsp red wine vinegar

2 whole Fresno chiles

1 cup Fresh herbs (such as parsley, cilantro, or mint)

Method

Cooking Instructions

Prepare the Brussels Sprouts

Trim and halve the Brussels sprouts, removing any outer leaves that are yellowed or damaged.

Fry the Brussels Sprouts

In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Once hot, add the Brussels sprouts in batches and fry until they are golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

Make the Hazelnut Romesco

In a food processor, combine the hazelnuts, red bell pepper, garlic, olive oil, and red wine vinegar. Blend until smooth, adding a bit of water if needed to reach desired consistency. Season with salt to taste.

Pickle the Fresno Chiles

Slice the Fresno chiles thinly and place in a small bowl. Pour boiling water over them and let sit for 5 minutes. Drain and set aside.

Plate and Serve

On a serving platter, arrange the fried Brussels sprouts. Drizzle with hazelnut romesco, top with pickled Fresno chiles, and scatter torn fresh herbs over the top.