I think I have a problem. It involves submerging food in very hot oil and frying it. I’ve evolved past donuts and onto vegetables. What’s wrong with me? I took a perfectly healthy vegetable and made it much less healthy (but darn tasty!) The sprouts don’t have any breading, because the outer leaves of the sprouts crisp up and act as a coating. We first made this dish as part of our Thanksgiving dinner, and were pleasantly surprised by how well they turned out. They are now my preferred method for eating brussels sprouts, although I may need to curb this deep frying kick I’m currently on. I brought them to a potluck, and I think I converted someone to liking brussels sprouts!
- Trim the stem and quarter each brussels sprout.
- Heat oil to 350°F. Gently add half the sprouts to the oil. The oil will vigorously bubble up as soon as the sprouts come in contact with it, so be careful (I used a wire scoop with a handle for this part to keep a safe distance) . The oil will drop several degrees (40-50°), but that’s okay. Fry sprouts until lightly browned, about 4-5 minutes. Remove to a paper towel-lined baking sheet to drain excess oil. Sprinkle with half the garlic powder and ¼ of the salt. Repeat process with remaining sprouts, sprinkling that batch with the remaining garlic powder and another ¼ of the salt. Transfer sprouts to a bowl and toss with lemon juice.
- In a nonstick skillet, heat the oil over medium-high heat. Add panko crumbs and toast until browned, stirring frequently. Stir in the remaining salt. Sprinkle toasted panko crumbs to the sprouts and serve.