Ingredients
The following ingredients have 4 Servings
- 1 large garlic clove, skinned and crushed (I use a microplane grater)
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cayenne
- 1 1/2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds Brussels sprouts, rinsed, patted dry, trimmed, and cut in half lengthwise
- Canola or peanut oil for deep frying
Instruction
- Place the garlic, salt, cayenne, lime juice, and olive oil in a small bowl. Whisk until well blended and set aside.
- Heat a deep fryer to 375° F (190° C). Place the Brussels sprouts in a wire basket and dip them in the oil. Immediately cover the pan to prevent the hot oil from splattering on you or your counter top (the Brussels have a very high moisture content and intense splattering will occur during the first minute of cooking). Fry the Brussels sprouts for 5 to 6 minutes, until golden brown. Drain on paper towels and quickly blot them with more paper towels. Place the Brussels in a large bowl. Drizzle with the garlic-lime dressing and toss until well coated. Serve piping hot!
- Cook’s note: If you don’t have a deep fryer, you can fry the Brussels sprouts in a large skillet on your stove. Pour enough oil to reach 1 1/2” up the sides of the pan. Heat the oil until it reaches 375° F (190° C) and proceed with step 2.
