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Appetizers | |
| 1 lb. Brussels sprouts, trimmed 1 c. all-purpose flour 2 large Eggs, beaten 2 c. panko bread crumbs Canola oil, for frying kosher salt Freshly ground black pepper Buffalo sauce, for serving | |
| 1 In a large pot of salted boiling water, boil Brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water. 2 Arrange flour, eggs, and panko in three shallow bowls. 3 In a large skillet over medium-high heat, fill enough canola oil to reach 1" to 2" high and heat until shiny. 4 Dredge Brussels sprouts: Dip in flour, then egg, then panko. 5 Add dredged Brussels sprouts to oil and fry until golden and crispy, about 2 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper. 6 Serve with buffalo sauce. | |
Unrated | |
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