Gridiron Grill: Fried Brussels Sprouts

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Chef Elise Wiggins from Panzano & Ken Lanier show us how to make Fried Brussels Sprouts.

Fried Brussels Sprouts with cider reduction and rosemary pistachios

1/2 cup apple cider

1/2 cup shelled toasted pistachios

1 sprig rosemary, stem removed,

leaves finely chopped

1 pinch fleur de sel



Vegetable oil for frying

26 brussels sprouts, trimmed and cut in half

Salt and pepper

2 tart apples, such as Granny Smith, grated



In a small saute pan over high heat, boil cider until it is reduced to a thin syrup, about 5 minutes (you will have about 1/4 cup). Set aside to cool.


Toast pistachios in a hot pan. Remove from pan to cool, and then chop them coarsely

(by hand or in a food processor).


Combine the chopped pistachios with the rosemary leaves and fleur de sel. Set aside.

In a heavy pot or fryer, heat the oil to 350 degrees. Fry the brussels sprout halves until the outside leaves begin to turn golden brown. Do not overfry, or they will turn mushy.


Remove the sprouts from the oil and toss in a bowl with pistachio, rosemary sea salt and pepper.


Liberally drizzle with the reduced apple cider. Top each with one-fourth of the apples.