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Ingredients
- Ingredients
- 1.5 pounds Brussels sprouts
- 2 teaspoons sriracha (or more to taste)
- 3 tablespoons honey
- Juice of 1 large lime
- Salt
- Vegetable oil to a depth of 2 inches for frying
Details
Preparation
Step 1
1
Slice off the root end of each sprout and gently peel away the leaves from the heart, collecting them in a large bowl. As needed, continue to trim the root end to free the leaves.
2
In a small bowl, whisk together the honey and lime juice. Add half the sriracha and taste, adding more if desired.
3
In a large, heavy pot (such as a Dutch oven), heat the oil until a leaf of sprout sizzles vigorously when added. Fry the leaves in batches (they will splatter, so use caution and/or a splatter screen) until crisp and brown. Remove them from the oil with a spider or slotted spoon to drain briefly on paper towels, then toss in a large bowl with plenty of salt. Keep warm in the oven while frying the rest of the sprouts.
4
Toss the sprouts with the sriracha sauce (they should be just coated, not drowned and wilting) and serve.
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