Had dinner at The Owl in Grass Valley recently. I ordered a side dish of Brussel Spouts with Lime, Parmesan cheese, and Truffle Salt. I modified their recipe to exclude the expensive Truffle Salt and to include Bacon and Parmigiano Reggiano. I made it for 2016 Christmas dinner at my brother and sister-in-laws house. Let me know if you try it. The important part is to limit the number of sprouts you fry at one time. Make sure they are loose and not packed into the fryer. If you pack them, they will not get crispy. Ingredients (Serves 4)
- 1-1/2 lbs (680 g) Brussels sprouts – rinsed, patted dry, trimmed and cut in half lengthwise
- 6 slices of bacon, chopped into ¼ inch pieces
- 1 large garlic clove – skinned and crushed (use a microplane grater)
- 1/4 teaspoon salt
- 1-1/2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1 cup of fresh Parmigiano Reggiano cheese
- Savory salt such as Fleur De Sel
- Canola oil for deep frying
- Salt to taste as garnish
Procedure
- Fry up the bacon until golden brown. Drain on paper towel and disgard bacon grease
- Place the garlic, salt, cayenne, lime juice and olive oil in a small bowl. Whisk until well blended and set aside.
- Heat the canola oil in deep fryer or large saute pan to 375°F (190°C). Pour enough oil to reach 1-1/2” up the sides of the pan. To insure that the sprouts are crispy when fried, you should not crowd them in the frier. Do small batches (about ¾ pound). Place the brussels sprouts in the oil. Immediately cover the pan to prevent the hot oil from splattering on you or your counter top (the Brussels have a very high moisture content and intense splattering will occur during the first minute of cooking).
- Fry the brussels sprouts for 5 to 6 minutes, until golden-brown. Drain on paper towels and quickly blot them with more paper towels.
- Place the brussels in a large bowl. Drizzle with the garlic-lime dressing and toss until well coated.
- Toss in the bacon bits and stir to incorporate.
- Incorporate the Parmigiano Reggiano cheese.
- Sprinkle with Savory salt such as Fleur De Sel and serve piping hot.
