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Serving Size: 4

Brussel Sprouts
1 pound Brussel Sprouts
1 cup all-purpose flour
1 tsp Baking powder
Salt and pepper, to taste
½ cup Water
2 large egg whites
½ cup Club soda
Vegetable oil for deep-frying

Pancetta-Ginger Vinaigrette
8 oz diced pancetta
1 oz chopped garlic
2 oz chopped ginger
¼ cup chopped parsley
1 cup red wine vinegar
3 cups olive oil
Salt and pepper, to taste

1. Brussel Sprouts
   Bring 4 quarts of salted water to a boil. Add the sprouts to the water and cook for 3-4 minutes. Shock in ice water. Remove from the ice water and dry. Cut each sprout in half. In a large bowl, combine the flour, baking powder, salt and pepper. Whisk to blend thoroughly. Beat the water and egg whites in another bowl until frothy and then add to the dry ingredients. Add the club soda and stir to blend. Dip the pieces of sprouts into the batter and fry, a few at a time, in deep fat heated to 375 degrees F. Drain on absorbent paper.
   
   
2. Pancetta-Ginger Vinaigrette
   Render the diced pancetta in a sauté pan under medium heat until crispy. Add the garlic and the ginger. Cook for 1-2 minutes until soft. Remove from heat and let cool. Take that mixture and put in a bowl. Whisk in the rest of the ingredients. Season to taste.
   
   
3. Assembly
   Put the vinaigrette into a small bowl and place it on a plate. Arrange the crispy sprouts next to it.