Yes, I’m obsessed with Brussels sprouts. I know that some people are still on the fence about them, but they happen to be my absolute favorite vegetable… at least in the cruciferous family. I can’t take them boiled though. That’s where I draw the line. The only time when they should be boiled is if they’re headed for the fryolator. But that’s it!
I pulled out our fryer the other day to make this recipe in celebration of the start of Chanukah. One of my favorite snacks at our local bar are their fried Brussels sprouts. And, lucky us, we got a bag of these beauties (as well as loads of sweet potatoes and carrots) in our CSA box. It may not be a traditional dish to serve in honor of the holiday, but it certainly does the trick.
Happy Chanukah to all who are celebrating!
Deep Fried Vegetables
Canola oil or corn oil
1 container Brussels sprouts
2 carrots, peeled and cut lengthwise into 1/4 inch-wide strips
1 sweet potato, peeled and cut lengthwise into 1/4 inch-wide strips
1 onion, peeled and cut against the grain into 1/4 inch rounds
2 cups rice flour
1 teaspoon cumin
1 teaspoon salt, plus more for finishing
1 teaspoon ground black pepper
1/4 cup mayonnaise
1 teaspoon smoked paprika
1. Bring a pot of water to a boil and cook the Brussels sprouts for 2 minutes. At the 2 minute mark, add the carrots and sweet potato slices. Cook for another 3 minutes. Drain veggies in a colander.
2. Pour corn oil or canola oil into a medium pot so that it comes at least 4 inches up the sides and heat the oil to 350 degrees.
3. While the oil is heating, whisk together the flour, cumin, salt and pepper in a bowl (make sure the bowl is large enough to hold the vegetables).
4. Toss the vegetables in the flour mixture. Make sure each piece is coated.
5. Put half of the vegetables into the oil and fry until they are golden brown. Remove veggies using a slotted spoon and drain on a plate lined with two layers of paper towel. Repeat with remaining vegetables.
6. In a separate bowl, make the dipping sauce by whisking together the mayonnaise and smoked paprika.
7. Season the fried veggies with a sprinkle of salt and pepper and serve with the dipping sauce.