A far cry from the Brussels sprouts of childhood
Prep Time:
40 minutes
Cook Time:
5 minutes
Servings:
Ingredients
  • 1 red onion, julienned
  • 2 cup red wine vinegar
  • 1/2 cup sugar
  • 1/2 cup kosher salt
  • 2 1/2 pound brussels sprouts, halved (or quartered if they're large)
  • 3 quarts soybean oil
  • 2 tablespoon kosher salt
  • 1 teaspoon pimentón or smoked paprika
Directions
  1. Step 1: Place 1 julienned red onion in a large, heat-proof bowl. Set aside.
  2. Step 2: In a pan, combine 2 cups red wine vinegar, 1/2 cup sugar and 1/2 cup kosher salt. Bring to a boil.
  3. Step 3: Carefully pour hot mixture over the julienned red onions and cover. Let onions sit in the mixture for at least 30 minutes to pickle. (This can also be done the day before.)
  4. Step 1: In a pot that holds at least 6 quarts, heat 3 quarts soybean oil to 350 F. (Check using a high-temperature thermometer.)
  5. Step 2: Slowly and carefully put 2 1/2 pounds halved Brussels sprouts into the hot oil. Cook until the sprouts are golden brown.
  6. Step 3: Remove sprouts from oil with a spider strainer and lay on paper towels.
  7. Step 4: In a small bowl, mix together 2 tablespoons kosher salt and 1 teaspoon pimentón or smoked paprika. Season the sprouts with this mixture, then top them with the pickled red onions.