Kids hate veggies? Make them ASK to eat their veggies by serving these Fried Brussels Sprouts with Honey Sriracha Glaze!
Course: Side Dish
Olive OilFor Frying
1poundBrussels SproutsDry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
1Red Fresno ChiliThinly Sliced
FOR THE HONEY SRIRACHA GLAZE:
2TablespoonsLemon JuicePlus The Zest
Kosher Salt To Taste
Fill a large pot with a few inches of Extra Virgin Olive oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce.
In a pan, add vegetable oil and garlic over medium heat. Cook for 1–2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2–3 minutes until slightly thickened.
Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.
When the oil is 400ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.
Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.