Fried Brussel Sprouts With Pancetta And Basalmic Glaze

1. 1

   Cut pancetta into medium-sized dice and crisp up in a pan on stove top, on high heat. Drain grease and reserve.

2. 2

   Peel off the darker outer leaves before frying. Use a neutral oil with a flash point above 190 u00b0C / 375 u00b0F, like peanut or sunflower oil.

3. 3

   Make sure the sprouts are dry before adding them to the oil. Work in small batches in order to avoid overcrowding your pot or deep-fryer. Deep-fry the sprouts until the edges of the leaves are golden brown, about 1 min. The inner layers will still be green. Drain the deep-fried sprouts on paper towels to remove any excess oil.

4. 4

   The sprouts will cool the oil when you first lower them into the pot or deep fryer, so let the oil reheat to 190 u00b0C / 375 u00b0F between each batch.

5. 5

   Toss the Brussels with the pancetta, salt and pepper. Plate with basalmic reduction and 1 Tbs shaved parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.