Crispy Brussels Sprouts
Hogarth’s Bar and Bistro
Newton
Crispy Brussels Sprouts
1 pound Brussels sprouts
2 ounces honey
2 ounces crispy bacon, chopped
2 ounces apple juice
1 ounce red wine vinegar
1 cup cornstarch
Pinch salt and pepper
1 quart canola oil
In a stock pot, heat oil to 350 degrees, using a candy thermometer to control temperature. Slice all sprouts in half and set aside. In sauté pan, add apple juice, vinegar and 1 ounce of honey. Cook on medium until reduced by half, about 5 minutes. In large mixing bowl, coat sprouts in cornstarch. Shake off excess. Using a large metal spoon, add sprouts to oil in small batches. Cook until blistered and caramelized, 3 to 4 minutes. Remove sprouts from oil and add to liquid in sauté pan. Using tongs, coat evenly. Let sit for one minute. Add bacon, salt and pepper to taste. Remove from heat and drizzle with remaining honey.
Serves 4
