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Some people say they don’t like Brussels sprouts. In most cases, they’ve just never had them prepared in a truly delicious way. These are definitely some gateway Brussels sprouts.

The key to the glory of these is that they need to have distinctly crispy bits. Slicing the shallot nice and thin helps but the sprouts themselves must be allowed to cook. I have found that also having larger pieces of shallot or onion present which won’t get as crispy adds to the enjoyment. To go further, we have added dredged-and-deep-fried cubes of already-roasted squash (butternut or similar) and toasted pecan pieces, both of which are optional but quite enhancing.

If the recipe is being scaled, use a hot oven (~180F) to hold batches of sprouts on a sheet pan rather than try to crowd everything into the fryer at once. It may not be practical to prepare more than enough for 6 people as a side dish in a regular home kitchen. Eat this hot, once it is mixed. If there are somehow leftovers, I recommend using them either in a wonton-style soup, or in a fritatta. The caramelized veg should go very well with some eggs and cheese.

Makes enough for 2 people, or one batch in a small countertop fryer.

Equipment:
• deep-frying setup
• wire rack or wire collander for draining fried veg
• large mixing bowl
• cheese grater (small holes or microplane)

Ingredients:
12-20 ea Brussels sprouts
1 ea shallot
1 ea Cipoline onion optional, or half a small onion; small dice
1/4 cup squash optional; roasted; optionally dredged; medium (1/2”) dice
2-4 Tbsp pecan pieces optional; toasted to perfection
1-2 oz pecorino or other hard, sour cheese; grated fine
1-2 Tbsp lemon juice

Procedure:
1. Set up the fryer for between 350 and 360F.
2. Clean the sprouts by removing their outermost leaves.
3. Quarter the sprouts; tiny ones may remain halved.
4. Peel the shallot and slice it into thin rings. Rings work better in the fryer because they are less likely to slide through the basket.
5. Peel the onion and cut it to small dice; pieces should be larger and thicker than the shallot.
6. If using pecan pieces, start them toasting and be sure to keep a careful eye on them.
7. Once the oil is ready, place the cut sprouts, shallot and onion into the basket and let it deep fry for 4-7 minutes, until the sprouts have spread open and the outer leaves are decently crispy. The shallots will be an appealing dark brown color while the onion pieces should not be crispy.
8. Remove the veg from the hot oil and drain it as well as possible, using the basket and/or a rack or collander.
9. Place the drained veg into the mixing bowl.
10. Grate cheese over the hot fried veg.
11. If using squash, get it into the fryer for a few minutes; it should not take as long as the sprouts.
12. Meanwhile, season the sprouts with salt, pepper, the lemon juice, and toss them well to coat.
13. Add the squash if need be and serve.

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