Brussel sprouts. It's one of those things that you always hear in conjunction with, "Ew! YUCK!" And so, I spent most of my life avoiding them. There are enough yum things in the world, no need to mix in some yuck.
But then my husband tried some at work. He came home singing their praises. "Babe, have you had brussel sprouts before? Really? We need some!"
The next trip to the grocery store I threw some in the cart. For him. Because I was pretty sure it was another weird taste he had developed south of the equator.
Funny how these 'weird tastes' turn into 'good eats'.
That's right. I enjoyed my brussel sprouts. And I cannot figure out why the word 'yuck' has followed them around all these years.
Last week I saw this recipe and knew I wanted to try it. I even left a comment saying so, which was probably taken as, "Yeah, ok, that's what everybody says." But I spoke the truth. I wanted them, and I would have them.
And have them I did. Brussel sprouts -- YUM.
FRIED BRUSSEL SPROUTS WITH PAPRIKA DIPPING SAUCE
Recipe totally copied and pasted from The Bitten Word.
Go visit. You will be happy you did.
Recipe totally copied and pasted from The Bitten Word.
Go visit. You will be happy you did.
Makes about 6 servings
Ingredients:
For the sauce
2 medium cloves garlic, minced1 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 sprouts
Peanut oil, for frying**1 pound Brussels sprouts, trimmed and halved, retaining enough of the stem so that the sprout stays together (see NOTES)
Salt
Directions:
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.
NOTES:
**I used olive oil to fry the brussel sprouts because I did not have peanut oil.
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.
