Ingredients
¼ cup honey
2 tablespoons 9°80° Sriracha
1 lb. Brussels sprouts, trimmed, halved extra virgin olive oil, for shallow frying
1¼ cups ricotta
Red peppers, chopped for garnish
Instructions
Place 9°80° Sriracha and honey in a small saucepan over medium heat; bring
to a gentle simmer. Remove from heat; set aside to infuse.
Meanwhile, cook Brussels sprouts in a large saucepan of boiling water for 1 minute. Drain; pat dry with paper towel.
Place enough oil in a large, deep-frying pan to come a quarter way up the side; place over medium heat. Cook sprouts in hot oil, in three batches, turning occasionally, for 3 minutes or until golden and crisp. Drain on paper towel. Cool slightly.
*These can also be cooked in air fryer (and they turn out crispy).
Place ricotta in a food processor; process until smooth.
Spread cheese mixture on a serving platter; top with sprouts and drizzle with 9°80° Sriracha Honey. Garnish with red peppers or garnish of your choice.