Recipe: Deep Fried Brussels Sprouts with Caesar Dressing

This is one of the best ways I have found to use brussels sprouts - which are very popular in our home - it is both delicious and addictive.  And really, except for the usual clean up post deep frying, it is relatively easy - and did I mention delicious and addictive!?

Recipe:  Deep Fried Brussels Sprouts with Caesar Dressing

This could feed 4 as a side dish.  That said, two of us ate more than half of it as a side with some pasts.

Ingredients

For the Brussels Sprouts

One pound of medium brussels sprouts, halved

Three cups of regular olive oil, or whatever oil you like to use for frying.  I used a 1/2 and 1/2 mixture of regular olive oil and canola oil.

A heavy pot, like a Dutch Oven; a deep fryer; or a fry pot with a basket.

For the Caesar Dressing

NOTE:  This is the basic caesar dressing used in our home.  Whatever your favorite recipe is, use it.
I do, however,  recommend a caesar dressing.  The combination of the the tartness and saltiness of the dressing on the fried sprouts is amazing.

One "Coddled" egg - put an egg into boiling water and remove it immediately after one minute.  Let the egg cool
1/4 cup of extra virgin olive oil
One clove of garlic, minced
Three to six anchovy filets, minced - the amount depends on how much you like anchovies; I used three
One half of a fresh lemon
1/4 cup of freshly grated parmesan cheese
One dash of Worchestershire sauce
Freshly ground black pepper

Technique for the Dressing

In a mason jar with a lid, shake together the extra virgin olive oil, the chopped anchovies, and the minced garlic.  Shake it very well.
Break the coddled egg into the jar and squeeze the lemon over the egg.  Shake very well - until the mixture is emulsified.
Add the parmesan, worchestershire sauce, and pepper and shake a bit more.

ADDITIONS:  based on some of the recipes that I read, I added one tablespoon of good red wine vinegar and one teaspoon of chopped, rinsed capers to the dressing.

Technique for the Brussels Sprouts

Get the oil very hot; I like to test it with a leaf to see if it will sizzle.
Add some of the halved brussels sprouts - do NOT overcrowd the pot.  Continue to watch the frying sprouts.  When they are browned and seem to be floating on the top of the oil, remove them with a strainer and put them onto paper towels or brown paper to drain.
Start the next batch.  When the fried brussels sprouts are drained sufficiently, put them into a bowl.
Continue this process until all of the brussels sprouts are fried and drained and in the bowl.

Give the dressing another good shake and pour over the brussels sprouts.  Toss well to dress all of the sprouts.

These can be served hot or at room temperature.  They are also wonderful late at night when eaten cold by the light of the refrigerator!  Enjoy.

Brussels Sprouts Heaven1