Johnny Boy Brussels Recipe
Flash Fried, Apricot Chamoy Glaze, Roasted Pumpkin Seeds, Cotija, Cilantro
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Ingredients
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Brussels Sprouts
Apricot Chamoy Glaze
Garnish
Method
Preparation of Brussels Sprouts
- 1
Clean and Prepare
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry.
- 2
Season Sprouts
In a mixing bowl, toss the Brussels sprouts with salt and black pepper to coat evenly.
Cooking
- 3
Flash Fry
In a large pot, heat the vegetable oil over medium-high heat until hot. Carefully add the Brussels sprouts in batches and fry for about 3-4 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Apricot Chamoy Glaze
- 4
Make the Glaze
In a small saucepan, combine the dried apricots and water. Bring to a boil and then reduce to a simmer until the apricots are soft, about 10 minutes. Blend the mixture until smooth. Stir in chamoy sauce, lime juice, and honey until well combined.
Assembly
- 5
Combine and Garnish
In a large serving bowl, toss the flash-fried Brussels sprouts with the apricot chamoy glaze until evenly coated. Top with roasted pumpkin seeds, crumbled cotija cheese, and fresh cilantro.