Fried Brussels Sprouts with Walnuts and Capers

Crispy deep-fried Brussels sprouts tossed with toasted walnuts, briny capers and a hit of lemon, one of Symon’s most beloved sides.

Ingredients

• 1 lb Brussels sprouts, halved

Vegetable oil, for deep frying

• 1/2 cup walnuts, toasted and chopped
• 3 tablespoons capers, drained and patted dry

Juice of 1 lemon

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1/4 cup grated Pecorino or Parmesan
• Kosher salt and cracked black pepper

Directions

1. Heat 2 inches of oil in a deep pot to 350 degrees F. Pat the sprouts very dry.
2. Fry the sprouts in batches until deeply browned and crisp, 3 to 4 minutes; drain on paper towels.
3. Fry the capers about 30 seconds until they burst and crisp; drain.
4. Whisk the lemon juice, olive oil and honey in a large bowl.
5. Add the hot sprouts, walnuts and fried capers and toss; season with salt and pepper.
6. Finish with grated cheese and serve immediately.

Notes

Michael Symon’s signature crispy Brussels sprouts from Lola.