Wow, I don’t think I have ever enjoyed brussels sprouts as much as I did with this recipe! These are GOOD! While frying them, it was hard to stop nibbling on the fried ones and dipping them in the sauce. My kids even ate these! I need to practice my matchstick cutting skills, though.
Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
(Food Network magazine, Nov. 2016)
time needed: 20 min.
2/3 cup creme fraiche (couldn’t find, used sour cream instead)
1/3 cup whole-grain mustard
2 tablespoons cider vinegar
1 tablespoon honey
Kosher salt and freshly cracked black pepper
1/2 cup canola oil
4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)
1 Granny Smith apple, cut into matchsticks
In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Top with apple. Season with salt and pepper and serve.