Fried Brussels Sprouts with Lemon-Chive Dipping Sauce

By á-172745

Ingredients

• Serves 4 to 6
• LEMON-CHIVE DIPPING SAUCE
• ½ cup mayonnaise
• 2 tablespoons minced fresh chives
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• BRUSSELS SPROUTS
• 2 pounds Brussels sprouts, trimmed and halved through stem
• 1 quart vegetable oil
• Kosher salt

Details

Adapted from cookscountry.com

Preparation

Step 1

Be sure to choose Brussels sprouts that are similar in size to ensure even cooking. For this recipe, we prefer larger Brussels sprouts, about the size of golf balls, because they’re easier to dip in the sauce. To keep the sprouts’ leaves intact and attached to their cores, trim just a small amount from the stems before cutting the sprouts in half. If you choose to wash your sprouts before cooking, do so before trimming and halving them. Stir gently and not too often in step 2; excessive stirring will cause the leaves to separate from the sprouts.

1. FOR THE LEMON-CHIVE DIPPING SAUCE: Whisk all ingredients together in bowl. Cover and refrigerate until ready to serve.

2. FOR THE BRUSSELS SPROUTS: Line rimmed baking sheet with triple layer of paper towels. Combine Brussels sprouts and oil in large Dutch oven. Cook over high heat, gently stirring occasionally, until dark brown throughout and crispy, 20 to 25 minutes.

3. Using spider or slotted spoon, lift Brussels sprouts from oil and transfer to prepared sheet. Roll gently so paper towels absorb excess oil. Season with salt to taste. Serve immediately with sauce.