Fried Brussels Sprout Leaves with Lemon and Chili Flakes
Brussels sprout leaves are shallow fried before tossing them in a bowl with freshly squeezed lemon juice and red pepper flakes! These fried Brussels sprouts leaves make the perfect snack or fun fall appetizer!
Ingredients
- 1 lb (16 oz) whole Brussels sprouts
- safflower, vegetable, or canola for frying
- kosher salt
- ¼ teaspoon red pepper chili flakes
- 2 teaspoons fresh lemon juice
Instructions
- Rinse and dry the Brussels sprouts thoroughly (you want the Brussels sprouts to be as dry as possible before frying). Trim the stems with a pairing knife, and carefully peel back and separate the leaves of the Brussels sprouts and set them aside in a large bowl. Note: Since you want to only use the outer half of the leaves for this preparation (they will be too compact in the center to separate), I recommend setting aside and saving the cores of the sprouts for a different preparation, such as roasting.
- Line a half sheet pan with paper towels and set aside. Heat oil in an 8 to 10-inch straight-sided skillet - it should be about 1-inch deep - over medium heat until the temperature reaches 350°F (176°C) with a candy thermometer.
- Fry a small handful of Brussels sprout leaves at a time - stand back and add the leaves to the oil very carefully, as the oil has a tendency to spit. The temperature of the oil will drop when you add the leaves, so adjust the heat as necessary and avoid over-crowding the pan.
- Using a slotted spoon or spider, gently flip the leaves continuously in the oil until the leaves begin to curl slightly and turn golden brown. Skim and scoop the leaves from the oil and transfer them to the paper-towel lined baking sheet. Immediately season with salt. Fry the remaining Brussels sprouts and repeat.
- Place the fried and still warm Brussels sprout leaves in a large bowl, sprinkle them with chili flakes and lemon juice, and toss gently with a spoon. Serve immediately.
Inspired by Chicago’s The Purple Pig.
Serving: 1serving, Calories: 255kcal, Carbohydrates: 1g, Fat: 28g, Saturated Fat: 2g, Polyunsaturated Fat: 25g, Sodium: 28mg, Fiber: 1g