Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar

Ingredients

• 3 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/4 cup minced fresh parsley leaves
• 3 quarts vegetable, canola, or peanut oil
• 3 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
• 3 medium shallots, thinly sliced (about 1 cup)
• Kosher salt and freshly ground black pepper

Directions

1. 1. Combine honey, balsmic vinegar, and parsley in a small bowl and set aside.
2. 2. Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400°F. Add half of brussels sprouts and half of shallots. Oil temperature will drop to around 325°F. Adjust heat to maintain this temperature. Cook, stirring and agitating with a metal spider until brussels sprouts are deep golden brown, about 4 minutes. Transfer to paper towel-lined baking sheet. Reheat oil to 400°F and repeat with remaining sprouts and shallots.
3. 3. Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine, season to taste with salt and pepper, and serve.