Fried Brussels Sprouts with Savory Onion Caramel, Garlic Confit, Lime, Mint & Aleppo Pepper

By ltrodrigu

Ingredients

• For the Garlic Confit:
• 20 cloves garlic, peeled
• 2 cups olive oil
• For the Savory Onion Caramel:
• 1 medium onion, roughly chopped
• 2 cups water
• 1 cup sugar
• 3/4 cup rice wine vinegar
• 1/2 cup fish sauce
• 1/3 cup soy sauce
• For the Brussels Sprouts:
• Canola oil for frying
• 4 cups Brussels sprouts, trimmed and halved
• 1/3 cup savory onion caramel (see step 2)
• 1 teaspoon garlic confit (see step 1)
• 1 tablespoon lime juice, plus more to taste
• 8 mint leaves, torn
• 1/2 teaspoon ground Aleppo pepper, plus more to taste

Details

Adapted from online.wsj.com

Preparation

Step 1

To Make Garlic Confit:
In a small saucepan, combine garlic and oil so garlic is completely covered. Cook on low heat until garlic is soft, 1 hour. Drain garlic in a colander and discard oil. Use a blender or food processor to purée garlic to a paste. Set aside. (Garlic confit will keep in the refrigerator up to two weeks.)

To Make Savory Onion Caramel:
Add onion and water to a blender or food processor and purée. Strain purée through a fine-mesh sieve, reserve liquid and discard solids. In a large saucepan over medium-high heat, bring ⅓ cup onion juice and sugar to a boil. Cook, stirring occasionally, until sugar dissolves and caramel is medium-brown in color, about 15 minutes. Whisk in vinegar and reduce heat to low. Add fish and soy sauces. Remove caramel from heat and let cool completely.

To Make Brussels Sprouts:
Add oil to a medium pot to a depth of 3 inches and set over medium-high heat. Bring oil to 350 degrees, using a deep fat or candy thermometer to monitor temperature. Add Brussels sprouts and fry until crisp and brown, 3 minutes. Remove sprouts from oil and drain on a paper-towel-lined plate.

In a medium bowl, combine caramel with garlic confit and lime juice. Stir in fried sprouts. Garnish with mint leaves and Aleppo pepper, adding more spice as desired.