Flash Fried Brussel Sprouts with Parmesan and Pancetta
These brussels are fried to crispy perfection and tossed in red wine vinegar and a balsamic glaze. Top with pancetta and parmesan and you have the perfect side dish!
Ingredients
- 1 lb brussels sprouts
- 2 tablespoon red wine vinegar
- 2 tablespoon balsamic glaze
- ¼ tsp dijon mustard
- 4 oz diced pancetta
- 4-5 cups canola or vegetable oil for frying
- parmesan for garnish
Instructions
- In a medium frying pan, sauté diced pancetta over medium high heat until brown and crispy. Transfer to a paper towel lined plate and set aside.
- Wash and dry brussels sprouts and remove dark green outer leaves. Cut stems off and cut in half. Large ones you can cut into quarters.
- Set a dutch oven over high heat on the stove and bring oil up to 350 degrees using a candy thermometer.
- In small batches gently place brussels sprouts in the oil with a spider skimmer and fry for about two minutes until golden brown and crispy. Be careful as the oil will spatter a bit at first.
- Remove the brussels sprouts with the skimmer and drain on a paper towel lined plate. Continue until all batches are golden and crispy. Season with salt and pepper to taste.
- In a large mixing bowl add dijon mustard, red wine vinegar, and balsamic glaze (not to be mistaken with balsamic vinegar. Balsamic glaze has been reduced and is thick, sticky and sweet) and stir until combined.
- Add the brussels to the bowl with the vinegar mixture and lightly toss.
- Remove brussels to a serving platter or large bowl and top with pancetta and parmesan.
Nutrition
Calories: 205kcalCarbohydrates: 8.5gProtein: 9.6gFat: 15.2gSaturated Fat: 3.2gCholesterol: 21mgSodium: 458mgPotassium: 405mgFiber: 2.9gSugar: 2.7g
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