The exterior leaves get somewhat crispy and caramelized, and the flavor is deep, rich, and extremely savory. They are great on their own with a sprinkle of salt, but if you really want to put them over the top, dress them in a spicy thai-inspired vinaigrette with fish sauce. You might think fish sauce is unusual but it's not much unlike the Italian bagna cauda sauce, which uses anchovies.
Here's what to do:
- Pre-heat a deep fryer to 375 degrees F - I use the Waring Pro DF280 but if you don't have a dedicated deep fryer, alternatively you can use a dutch oven or large pot. To measure the temperature of oil, make sure you do so safely and use a thermometer that can measure high temps like a Taylor Thermocouple
- Slice the brussels sprouts in half
- Once the frying oil is up to temp, drop them in and fry for 2-3 minutes until brown and caramelized
- Remove from fryer and drain on paper towels to remove excess oil
- Prepare thai vinaigrette by finely chopping thai bird chilis, grating a few garlic gloves using a microplane, and combining with fish sauce.
- Dress the brussel sprouts with the vinaigrette and enjoy!