fried Brussels sprouts

When thinking about what appetizer to serve, most cooks don’t consider using cabbage and even less think about Brussels sprouts!  As a kid, you would NEVER hear me say, “oh yes please, may I have more!”  I disliked them for years.  It wasn’t until I was and at my great aunt’s home when she served them with a meal.  The secret to a delicious-tasting Brussels sprout is not to overcook them!  Sorry mom, but yours were too soft and mushy for my liking.  Fast forward three decades and they’re a regular item in our fridge.

I’ve served the sprouts in a salad, roasted with aioli, or thinly sliced, tossed in with bacon, garlic and chopped avocado.  There are many ways to enjoy the humble mini cabbage; click here to see how.  Brussels sprouts are available year-round but best enjoyed when in season from September to November.

served as an appetizer
Brussels sprouts, bottoms trimmed and any loose leaves removed
oil for frying
sea salt and freshly ground black pepper
mayonnaise seasoned with lemon juice, for dipping (optional)
olive oil or truffle oil
freshly grated Parmesan cheese

In a saucepan heat oil (canola, peanut, rice bran) until temperature reaches 350f (180c).  Take a sharp knife and slice halfway through Brussels sprout, turn 90 degrees and make another cut halfway down to make a cross.  This will help the sprout to open up.  Add sprouts to oil and fry until golden brown.  Remove with slotted spoon and drain on paper towel.  Season with sea salt, fresh pepper and Parmesan cheese.  Serve will still warm.

The Culinary Chase’s Note:  To add another layer of deliciousness, sprinkle Brussels sprouts with truffle salt or a good splash of truffle oil (or both).  The combination of the truffle oil and Parmesan are out of this world, it’s so good!  Enjoy!