This is definitely a different way to prepare brussels sprouts. The thought had never crossed my mind until a friend suggested it while strolling through a farmer's market one Sunday. We spotted some dainty sprouts and she mentioned the small ones were delicious tempura style. I was thrilled - a new way to serve one of my favorite vegetables.
However, instead of dipping them in batter I decided to flash fry them, like I often do with Shishito peppers. The addition of crispy parsley, sharp Parmesan cheese and a touch of sea salt make these irresistible and slightly addictive. If you don't mind deep frying these are super easy and they make a great appetizer.
Fried Brussels Sprouts with Crispy Parsley and Parmesan
- Canola oil for frying
- 1 pound Brussels sprouts, trimmed (try and find small ones)
- 1 cup flat leaf parsley
- 1 cup Finely shredded parmesan
- sea salt to taste
- Pour oil into a deep medium pot so that you have about 4 inches of oil.. Heat oil to 350 degrees fahrenheit.
- In batches, deep fry brussel sprouts for approximately 3-4 minutes or until leaves start turning a golden brown at edges. Remove sprouts from oil with slotted spoon and place on paper towels. Once sprouts are finished throw parsley in oil for about thirty seconds. Remove and place on paper towels.
- Toss sprouts, parsley and cheese in medium bowl.
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