Crispy Fried Brussels Sprout Leaves with Lemon & Chili: Your Ultimate Snack & Appetizer Guide
Get ready, food enthusiasts! We’re thrilled to announce that #BrusselsSproutsWeek has arrived in full force! For the entire week, we’ll be diving deep into the wonderful world of Brussels sprouts, showcasing their incredible versatility and transforming them into a myriad of delicious dishes. Prepare to be amazed by how this humble, often misunderstood, vegetable can elevate your culinary game.
Over the years, I’ve explored countless ways to prepare Brussels sprouts. I’ve fried them to a perfect crisp, roasted them until tender and caramelized, shredded them raw for vibrant salads, and incorporated them into stews and stir-fries. You name a preparation method, and chances are, I’ve put Brussels sprouts through it. This journey has allowed me to uncover their full potential, from delicate leaves to hearty whole sprouts, ensuring we cover the entire Brussels sprout kit and kaboodle.
As we approach the holiday season, many of these innovative Brussels sprout dishes would make excellent last-minute additions to your Thanksgiving Day feast or any festive gathering. Others are perfectly suited for a quick weeknight dinner, a healthy snack, or a unique appetizer to impress your guests. Whether you’re looking for a new side dish or a star ingredient, Brussels sprouts offer endless possibilities.
The inspiration for this themed week struck a few weeks ago when I realized my recipe idea list for Brussels sprouts was overflowing. The notion was further solidified after a memorable trip to Chicago. My partner, Connor, and I indulged in our fair share of inventive Brussels sprout dishes at various acclaimed restaurants across the city. Each restaurant presented them with unique twists, proving that this vegetable truly shines when given a creative touch. From sweet glazes to savory bacon pairings, Chicago’s culinary scene ignited a deeper passion for these cruciferous gems.
Moreover, I’ve been eager to host another ingredient-themed blog week ever since the resounding success of last year’s epic soup week. There’s something incredibly inspiring about focusing intensely on a single ingredient. It forces me to think outside the box, challenge conventional cooking methods, and discover new flavor combinations. When I commit to one ingredient, my mind naturally goes into a dedicated, one-track mode, leading to a burst of creative recipes.
Ingredient-themed weeks are not only fun for me but also incredibly rewarding. They inspire me to look at familiar ingredients in entirely new ways, pushing the boundaries of what’s possible in the kitchen. My hope is that these themed weeks do the exact same thing for you – sparking your culinary curiosity and encouraging you to experiment with ingredients you might typically overlook or prepare in the same old ways.
So, whether you’re a devout Brussels sprout lover or a staunch hater (it’s true, some studies suggest a genetic predisposition to disliking their bitter compounds), I implore you to take a leap of faith this week. Head to your local grocery store, grab one of those fascinating Brussels sprout stalks – they look like miniature trees! – and commit to trying at least one, or ideally, *all*, of this week’s featured recipes. You might just discover a newfound appreciation, or even a deep love, for these nutritious and flavorful vegetables. Let’s embark on this delicious journey together and get started!
To kick off #BrusselsSproutsWeek with a bang, we’re starting with an incredibly easy and delightfully fun fried Brussels sprouts recipe! Specifically, we’re making irresistible crispy fried Brussels sprout leaves, perfectly seasoned with bright lemon juice and a hint of fiery chili flakes. This recipe is designed to ease you into the week, proving that delicious and exciting dishes don’t have to be complicated, especially on a Monday.
Now, if the word “frying” typically sends shivers down your spine, don’t worry for a second! This isn’t a deep-fry ordeal that requires special equipment or leaves your kitchen a greasy mess. This is a low-maintenance, incredibly fast, and simple shallow-fry technique. You won’t need gallons of oil or an industrial-sized deep fryer. In fact, just about an inch of oil in a standard skillet is all it takes. The entire process, including cleanup, is surprisingly straightforward and manageable, making it perfect for even the most hesitant home cooks.
Today’s recipe stands out because you will *only* be utilizing the outer leaves of the Brussels sprouts. These delicate, individual leaves are perfectly thin and lend themselves exceptionally well to frying, transforming into unbelievably crispy bites in just one to two minutes total! While it might take a good 10 to 20 minutes of leisurely peeling to separate the leaves from the sprout cores, I promise you, this preparation is absolutely worth every moment. Consider it a meditative kitchen task: plop yourself down on the couch, catch up on your favorite TV show, and you’ll find the leaves are separated in no time at all. This mindful prep ensures uniform cooking and maximum crispiness, making these fried Brussels sprout leaves a truly special treat. The denser inner cores, which are too compact for this specific frying method, can be saved and utilized for other delicious preparations, like roasting or shredding into a salad.
Once you’ve successfully separated all the beautiful Brussels sprout leaves, the magic truly begins. You simply fry them in small batches, ensuring each leaf gets enough space to crisp up perfectly. As they emerge golden brown and incredibly delicate from the oil, they are immediately tossed in a bowl with freshly squeezed lemon juice and a generous sprinkle of red pepper flakes. The heat of the freshly fried leaves helps the flavors meld beautifully. The natural sugars in the Brussels sprout leaves caramelize, creating an exquisite depth of flavor. Many of them achieve an almost chip-like crispness, shattering delightfully with each bite, yet they retain an airy and light texture that prevents them from feeling heavy or greasy. Seriously, this dish could not be more simple to prepare or more intensely crave-worthy.
These crispy fried Brussels sprout leaves make for the ultimate snack or an unforgettable appetizer. Their unique texture and bright, savory flavor profile make them incredibly addictive – I could easily devour an entire bowl myself! While they are undoubtedly best enjoyed straight out of the fryer, still warm and at their peak crispiness, they remarkably maintain a delicious flavor and enjoyable texture even after they’ve cooled. So don’t hesitate to make a larger batch; they’re fantastic at room temperature too. They’re a fantastic way to introduce people to Brussels sprouts in a form that’s universally appealing and utterly delicious.
Fried Brussels Sprout Leaves with Lemon and Chili Flakes
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Ingredients
- 1 lb (16 oz) fresh, firm Brussels sprouts
- safflower, vegetable, or canola oil for shallow frying (approximately 1-inch deep in skillet)
- kosher salt to taste
- ¼ teaspoon red pepper chili flakes or more, to your preference
- 2 teaspoons fresh lemon juice for bright flavor
Instructions
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Begin by thoroughly rinsing and drying the Brussels sprouts. This step is crucial, as you want the Brussels sprouts to be as dry as possible before frying to achieve maximum crispiness and prevent oil splattering. Next, carefully trim the very end of the stems with a small pairing knife. Gently peel back and separate the individual outer leaves of the Brussels sprouts. As you detach them, place the leaves aside in a large bowl. Note: For this specific preparation, you’ll primarily use the outer half of the leaves, as the inner, more tightly packed leaves will be too dense to separate easily. We recommend setting aside and saving the cores and smaller inner leaves of the sprouts for an alternate preparation, such as roasting, shredding into a salad, or adding to a stir-fry, ensuring no part of the vegetable goes to waste.
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Prepare your draining station by lining a half sheet pan with several layers of paper towels, then set it aside near your cooking area. In an 8 to 10-inch straight-sided skillet or heavy-bottomed pot, pour your chosen frying oil (safflower, vegetable, or canola work well) to a depth of approximately 1 inch. Heat the oil over medium heat until it reaches a temperature of 350°F (176°C). Using a candy thermometer is highly recommended for accurate temperature control, which is key to perfectly crispy results.
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Once the oil is at the correct temperature, carefully fry a small handful of Brussels sprout leaves at a time. It’s important to stand back and add the leaves gently, as any residual moisture can cause the hot oil to spit. The oil temperature will naturally drop when you add the cold leaves; adjust the heat as necessary to maintain a consistent 350°F. Avoid over-crowding the pan, as this lowers the oil temperature too much and can result in soggy, rather than crispy, leaves. Frying in small batches ensures each leaf has ample space to cook evenly and crisp up beautifully.
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Using a slotted spoon or a spider, gently flip the leaves continuously in the hot oil. This ensures even cooking and promotes uniform crispiness. Continue frying until the leaves begin to curl slightly and turn a beautiful golden brown color, typically just 1-2 minutes per batch. They cook very quickly due to their thinness! Promptly skim and scoop the perfectly fried leaves from the oil, transferring them directly to the paper-towel lined baking sheet to drain any excess oil. Immediately season the hot leaves generously with kosher salt, as this helps the salt adhere best. Repeat this process with the remaining Brussels sprout leaves until all are fried to perfection.
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Once all the leaves are fried and seasoned, place them in a large serving bowl while they are still warm. Sprinkle the red pepper chili flakes and freshly squeezed lemon juice over the top. Using a spoon or your hands, gently toss the leaves to ensure they are evenly coated with the vibrant flavors. Serve immediately for the best, most satisfyingly crispy experience. These make an irresistible snack or a fantastic, elegant appetizer!
