Fried Sweet and Spicy Brussel Sprouts

Oh my gosh this was good.  This was trendy restaurant, pay ten bucks for a side, good.  We ate these until both of our stomachs hurt. Steven and I felt bad that a salmon died for our meal and wasn't even the star of the show. 

But I wasn't always so confident about this dish- halfway through frying I was absolutely sure I had a soggy, mushy mess on my hands. I even went so far as to start scooping out the brussel sprouts to the trashcan.  Then right before I went to pull out a second scoop, they just crisped and browned.  It was amazing!

What is also amazing is this dressing/sauce for the brussel sprouts.  The first bite is a whirlwind of almost too much flavor, it's the second bite that seals the deal.

Fried Sweet and Spicy Brussel Sprouts
Serves 2 or 3 as a side
From Shutterbean

• 1 pound brussel sprouts (the larger the better)
• 1 tablespoon sriracha
• 3 tablespoons honey
• 2 to 3 tablespoons lime juice
• kosher salt
• vegetable oil.

Trim and quarter (or half if they are small) the brussel sprouts.

In a small bowl whisk the sriracha, honey, and lime juice then set aside.

Fill a large, tall pot with 1 or 2 inches on vegetable oil and heat over high heat.  Make sure the oil is hot enough by adding a brussel sprout leaf. It should immediately sizzle and crisp up.  Fry the brussel sprouts in batches as to not crowd the pan.  Cook until the sprouts are brown and crispy.  They will get soggy before they get crispy, just keep them frying.

Once crisp, remove to a paper towel to soak up excess oil. When all the batches are done, toss in a bowl with salt.  Serve with the dressing.