Flash Fried Maple Brussel Sprouts
Crispy Flash-Fried Brussels Sprouts, glazed with a rich maple syrup reduction and finished with a hint of sea salt. A perfect balance of sweet and savory in every bite.
INGREDIENTS
· 2 cups canola oil for deep frying – SGC#
· 1 pound Brussels sprouts – SGC# 191363
· 2 teaspoons olive oil – SGC# 053059
· 4 Walker Farms bacon strips – SGC# 215123
· ½ cup maple syrup – SGC#
· 1 sprig of thyme – SGC#
· ½ teaspoon kosher salt – SGC# 052100
· ¼ teaspoon black pepper – SGC# 191565
· 1 tbsp shaved parmesan – SGC#
INSTRUCTIONS
1. Heat deep fryer to 350 degrees.
2. While the oil is heating, prep the Brussels sprouts by cutting the roots of each. Next, cut each sprout in half. Gently peel off and set aside any leaves that naturally fall off. Rinse the leaves and halved Brussels sprouts under cold water, keeping them separate. Place them onto a tray lined with paper towels, layering more paper towels on top and pat dry.
3. Pour in the maple syrup and add the sprig of thyme in a small pot. Turn the heat to low and simmer for 1 minute. Remove from the heat.
4. Once the frying oil is at the correct temperature, add the halved Brussel sprouts 2 batches. Fry for 2 minutes. Remove and drain the Brussel sprouts and place into a medium sized mixing bowl.
5. Sprinkle with salt and pepper and toss with a large spoon.
6. Remove the thyme sprig from the maple syrup sauce. Pour over the fried Brussel sprouts and mix with a spoon. Garnish with shaved parmesan.
