Canola oil, for deep-frying
2 garlic cloves, peeled and minced
1 serrano chili, stemmed, seeded and minced
1/4 cup red-wine vinegar
1 tablespoon honey
2 teaspoons ponzu sauce (I use Kikkoman brand)
1 teaspoon Dijon mustard
2 scallions, roots trimmed away and white and pale-green parts thinly sliced
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf (Italian) parsley leaves
2 tablespoons capers, rinsed and patted dry
1/2 cup hazelnut kernels, roasted, skinned and coarsely chopped
Kosher salt and freshly ground black pepper, to taste

Pour enough of the canola oil into a medium-sized, deep, heavy-bottomed pot to come 3 to 4 inches up the sides. Heat oil to 350 F.

Meanwhile, whisk together the garlic, chili, vinegar, honey, ponzu sauce and mustard. Add the scallions and olive oil and whisk again.

Once you begin frying the Brussels sprouts, things will go quickly, so organize your cooking area: Place vinaigrette within easy reach; place several layers of paper towel on a baking sheet to drain fried sprouts; place serving bowl nearby, along with 2 spatulas and a wire skimmer.

Working in 2 or 3 batches (if you cook too many at a time, oil temperature plunges and produces soggy sprouts), deep-fry Brussels sprouts until edges begin to curl and sprouts take on a golden blush, for about 3 minutes, then remove all sprouts with wire skimmer and place them on paper towels to drain. About midway through last batch, add the parsley and dried capers (stay back; capers will pop and sputter when they contact hot oil). When parsley brightens in color and Brussels sprouts are golden, remove contents with skimmer and drain on paper towels.

While sprouts are still hot, tumble them into a serving bowl and toss with vinaigrette, using spatulas. Once sprouts are evenly coated, toss again with the hazelnuts and some salt and freshly ground black pepper.

Makes 4 to 6 servings.

— Recipe adapted from "Live to Cook," by Michael Symon.