Crispy Fried Brussels Sprouts, or Flower Sprouts, with Honey and Sriracha
1 pound TSFF Brussels Sprouts 1 Tbs. or more of Sriracha (Asian Chili/Garlic Sauce)
3 Tbs. Honey
Juice of one large lime, or 2 small
Vegetable oil, for frying
Trim the stem end of the sprout and gently separate the leaves with your fingers, collecting them in a bowl. When you reach the heart of the sprout (where it's tough to pry off the remaining leaves) add the heart to the bowl.
In a small bowl whisk together the Sriracha, honey and lime juice. Taste and add more Sriracha or honey if you like.
Heat about 2 inches of oil in a large, heavy pot over medium heat. Heat until a sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, perhaps using a screen to protect you from the sputtering oil, and keeping your face away from the pot as the sprouts cook.
Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.
Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly.
Taste, and add more sauce if desired, and serve immediately, before they wilt!