All Brussels Sprouts are NOT created equally. You know what I mean. Sometimes you go to a restaurant and they are like CRACK. The Smith in NYC immediately comes to mind. My dad’s country club in Philadelphia, Green Valley, also knows what’s up with frying Brussels sprouts. We used to love going to his club on Friday nights for happy hour on the lawn, mainly for the Brussels sprouts, but also because they had babysitters and bouncy houses for the kids and Mama. Had. Off!!!
SHOPPING LIST: 1 lbs. Brussels sprouts, vegetable oil, lime, kosher salt, Sir Kensigton’s Chile Lime Crema
First step is prepping your sprouts. Slice off the ends. Remove any dirty outer layer of leaves so you have clean sprouts and then slice them in half, through the root. I prefer to fry in a cast iron skillet but any steel pot will do. You want have about 3/4 inch of oil – this is a SHALLOW fry, as opposed to a DEEP fry. Get your oil smoking hot (or around 375 degrees if you are fancy and use a thermometer) and drop about 1 1/2 cups of sprouts at a time into your hot oil! It should take about 10-12 minutes for your Brussels to fry. I like to do it in batches, as you know, since over-crowding your pan is never a great idea. While your sprouts pop and sizzle away, set up a drying station (aka a rack over a sheet pan. Give them a quick toss about 6/7 minutes so all the sides can brown evenly. When your sprouts looked fried and crispy all over, remove them using a slotted spoon onto the drying rack and give them an IMMEDIATE sprinkle of salt.
Once your Brussels are cooled and salted, lay them on your serving dish and finish with a generous drizzle of Sir Kensington’s Chile Lime Crema, fresh lime zest and the juice of half a lime. Listen – I could easily give you the recipe to make your own crema, and then give you instructions to buy a squirt bottle (which is actually quite handy in the kitchen, anyways) so that you can properly drizzle your crema, but Sir Kesington’s not only made the exact product you want for this dish, but it comes in the perfect drizzly squirt bottle and everything DOESN’T have to be homemade to be homemade. Chew on that!
The Kitchen Koach 