A Recipe From The Bitten Word
So, we knew a few weeks in advance that the Washington Post was coming for Fakesgiving. That was good news, because it gave us plenty of time to plan our big meal. It also gave us a chance to try out some of our own original creations to accompany the profile.
First on our list was Brussels sprouts. Sometimes, it seems as if the mission statement for this blog should read: "Convincing You to Love Brussels Sprouts Since 2008."
We were eager to try frying Brussels, so we broke out the Dutch oven and heated up some peanut oil.
In fact, frying these Brussels led to one of the more awkward moments of the day. The Post writer, Becky, and the photographer, Katherine, had arrived and were eagerly documenting the afternoon as we scurried around finishing prep for the meal. Meanwhile, our guests starting trickling in, so we plied them with cocktails while we tried to finish up.
In the flurry of all this activity, when it came time to fry the Brussels sprouts, we made one big mistake: We didn't follow our own directions. Rather than ensuring the sprouts were fully dry, we washed them off, stemmed them, and heated up the oil.
So there we are, both standing over this Dutch oven full of hot oil. We drop in the first sprout, and -- POP! -- grease spatters everywhere. Everyone jumps and the photographer snaps away as we scramble for the lid, but Zach's shirt has taken a direct hit. Nothing a stain stick and a fresh shirt couldn't fix, but it was a funny moment.
The good news is that you don't have to make these Brussels in front of photographers and your guests. You can make them an hour in advance, then get them hot in the oven just before you're ready to serve them.
The Brussels on their own are crunchy and delicious. The leaves are crisp, and a sprinkle of salt really sets them off. You can cheat on the sauce here and buy an olive oil-based mayo, and whip in the paprika (or other spices you might enjoy).
Immodestly, we report that some friends said the Fried Brussels Sprouts was their favorite Fakesgiving dish.
But come on. It's fried Brussels sprouts -- who can blame them?
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Fried Brussels Sprouts With Paprika-Spiked Dipping Sauce
A Recipe from The Bitten Word via The Washington Post
Nutritional information available via The Washington Post
Here's an easy hot snack that will give your guests something to nosh on as you're putting the finishing touches on the meal. The Brussels sprouts must be washed and thoroughly dried well in advance of frying.
MAKE AHEAD: The dipping sauce can be made, covered and refrigerated up to 2 days in advance. Bring to room temperature before serving and re-blend if needed. The sprouts can be fried an hour in advance and held at room temperature. Reheat them in the oven when your guests walk in the door.
Makes about 6 servings
For the sauce2 medium cloves garlic, minced
1 large egg (see NOTES)
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1 tablespoon sweet paprika
1 cup olive oil
For the Brussels sproutsPeanut oil, for frying
1 pound Brussels sprouts, trimmed and halved, retaining enough of the stem so that the sprout stays together (see NOTES)
For the sauce: Combine the garlic, egg, lemon juice, salt and paprika in the bowl of a food processor or a blender jar. With the machine running, add the oil in a slow, steady stream. Process or blend until the mixture thickens, 2 to 4 minutes.
For the Brussels sprouts: Line a plate with paper towels.
Pour the oil into a Dutch oven or deep cast-iron skillet to a depth of 1 inch and heat over medium heat. Once the oil shimmers, gently slide half of the sprouts into the oil. Fry for 2 minutes on each side, until the sprouts are browned and crisp. Transfer to the paper towel-lined plate, season with salt to taste and repeat to fry all of the sprouts.
Serve hot, with Paprika-Spiked Dipping Sauce for dipping.
Because the eggs remain raw, use pasteurized eggs if you have food-safety concerns.
Make sure the sprouts are completely dry before frying. If any moisture remains, the hot oil will splash and sputter, and you risk burns. If the oil starts to pop, hold a large pan lid or splatter screen over the Dutch oven or skillet to contain the oil.