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.