Deep-fried Brussels sprouts with walnuts and capers

Ingredients:

• 450 g Brussels sprouts (cut off the base and cut into 4 pieces lengthwise)
• Canola oil, for deep frying
• 1 crushed clove of garlic
• 4 anchovy fillets in salt (washed, filleted and chopped)
• 1 serrano chili pepper (seeded and finely chopped)
• 1/4 cup red wine vinegar
• 1 tbsp. honey
• 2 green onions, thinly sliced ​​at an angle, white and green parts
• 1/2 cup toasted and coarsely chopped walnuts
• 1/2 cup extra-virgin olive oil
• 2 cups parsley leaves (do not pack)
• 2 tbsp. salted capers (rinsed and dried)
• Coarse salt and freshly ground black pepper

Preparation:

1. Pour 7-8 cm of oil into a medium saucepan. Heat it to 180°C.
   
   While the oil is heating, combine the garlic, anchovies, serrano pepper, red wine vinegar, honey, onion, walnuts, and olive oil in a bowl large enough to hold the Brussels sprouts. Place the bowl next to the stove.
2. Deep-fry the Brussels sprouts in batches until the outer leaves begin to curl and brown, about 3 minutes. Add the parsley and capers to the last batch (stand back; the capers will shoot and splatter!).
   
   Stir the contents of the pan. When the parsley darkens and becomes a richer green, which will take 30 seconds to 1 minute, remove the contents of the pan with a slotted spoon and place them in the bowl with the dressing. Stir. Season with salt and pepper to taste.