Buffalo Brussels Sprouts
Photo: Ethan Calabrese
Ingredients
- 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
Directions
- 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.
- Arrange flour, eggs, and panko in three shallow bowls.
- In a large skillet over medium-high heat, fill enough canola oil to reach 1" to 2" high up the side and heat until shiny.
- Dredge brussels sprouts: Dip in flour, then egg, then panko.
- 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.
Serve with buffalo sauce.