Monday, April 1, 2013

Crispy Fried Brussels Sprouts

Did you have a happy Easter? We did! We were blessed to spend our 3rd Easter in a row with these guys, Meg, Will and Sarah. 2 big churches in the area hosted an Easter event at the Hollywood Bowl. It was packed! The music was incredible and we were fortunate to hear the famous preacher Francis Chan give the sermon....only in LA right? After 3.5 years, I still find myself in awe of the dynamic experiences we encounter living in this busy city!

 Twinsies, no we didn't plan to wear coral...great minds think alike!
 Don't tell him I posted this, he doesn't like his squinty eyes.
 Cute little squinty eyes!
 Stuffy her face with coffee cake, YUM!
 Sweet look at her Daddy.

Is is still considered a vegetable if it is deep fried? I ask myself this question, but do not care because these Brussels Sprouts are delicious! I am craving them as I type and looking forward to having them again. Thank you Shutterbean for posting this recipe!

Crispy Fried Brussels Sprouts
1 pound brussels sprouts
1 1/2 cups canola oil
1 Tbsp Sriracha
3 Tbsp honey
juice of 1 lime
kosher salt

Stir together the lime juice, honey and Sriracha, set aside.
 Trim the ends off the Brussels Sprouts and quarter them, remove outer bruised leaves.
Heat oil in a heavy pot. Work in batches adding a handful of sprouts at a time.
Quickly cover the pot with a splatter guard. The oil will pop violently! Cook for 30 seconds to a minute.
Remove from oil and drain on paper towels. Season with kosher salt.
After all the Brussels Sprouts are cooking place in a large serving bowl.
Toss in dressing to coat and enjoy!

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