rss facebook The Food in My Beard logo
papertop

Fried Brussel Sprouts

| 4 Comments

Cooking a recipe for Tablespoon last week (will be up tomorrow), I had some extra brussel sprouts. I knew it would be an hour or 2 before we ate, and an appetizer I had a few months ago popped into my head. When I had these fried brussel sprouts at a restaurant (Shout out to Lattitude in West Springfield), I was amazed by the simplicity and deliciousness of it. We all know the best thing about brussel sprouts is when they get browned but retain some crunch. These things were brown all over and crunchy all over! No dredge, no breading, no batter, the recipe and the title are one in the same.


You need to cut them into quarters, but retain some stem on all 4 pieces so they don't fall apart.



Then just fry 'em up!



So tasty. Nutty and crisp.






Cut the brussel sprouts into quarters, keeping the stem on all pieces so they don't fall apart. Fry at 350 until browned. I served them with a dipping sauce that was mayo, siracha, lemon juice, and some smoked paprika.


4 Comments

Looks good, I still haven't been able to get ahold of brussel sprouts to make the dip you posted a while back. They apparently aren't so popular in this part of the world.

what an awesome and simple app! i've always liked brussel sprouts and will definitely have to try these.

as a side note- is foodie fights dead? or is it going to come back someday? i hope the latter :)

uhm, delicious! love brussel sprouts in many forms, but am almost positive that the fried version would win. I had brussel sprouts with curry mayo at one DC restaurant: amazing.

I LOVE Lattitude, and this recipe!

Leave a comment

paperbottom