Fried Brussels Sprouts With Cranberries and Balsamic

Preparation

Deep-fried Brussels sprouts are deliciously crisp and caramelized, but to avoid splattering hot oil in the process, it’s best to start the sprouts in cold oil. This way, they crisp gradually as the oil heats. It’s a simple and safe way to deep fry at home, and the Hybrid Dutch Oven handles the job perfectly.

1. In a HexClad 1QT/1 L Hybrid Saucepan, heat ¼ cup/120ml water with cranberries, 1 tablespoon vinegar, and ¼ teaspoon each salt pepper over medium heat just until boiling. Remove from heat and set aside.
2. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, cover Brussels sprouts with canola oil. Heat over medium-high and fry, stirring occasionally, until crisp and deep golden-brown, 18 to 20 minutes. Using a slotted spoon, transfer Brussels sprouts to a paper towel-lined plate and season with salt. 
3. Meanwhile, in a medium bowl, toss shallots with cornstarch, separating the rings as you coat. As soon as the Brussels sprouts come out of the hot oil, immediately add the shallots and fry, stirring occasionally, until crisp and lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. 
4. In a large bowl, whisk remaining 2 tablespoons vinegar with mustard. While whisking constantly, slowly stream in the olive oil until emulsified; season vinaigrette with salt and pepper. 
5. Transfer fried Brussels sprouts to bowl with vinaigrette. Drain cranberries and add to the bowl, along with parsley and almonds; toss to coat. Transfer to a serving platter and top with fried shallots and Fresno chile, if using. Serve.