These crispy, tender nuggets of delicious Brussels Sprouts are very fast and easy to prepare. The key is to be careful when placing the Brussels Sprouts in the hot oil (I highly recommend getting a splatter guard for this preparation, unless you don't mind oil all over your floor, your stove, and most likely your clothes and face), and to do them in small batches:
Crispy Fried Brussels Sprouts
1 lb of big Brussels Sprouts, quartered
Freshly Grated Parmesan Cheese
Salt and Pepper
Heat Canola oil in a large saucepan over medium heat. I don't usually measure the temperature of the oil--just make sure it is very hot! You can do this by testing a single Sprout leaf. If you put it in and it just sits limply in the pan, the oil is not ready. If it immediately starts frying and turns black, the oil is too hot. If it begins to gently fry and brown, you're good to go.
Take a big handful of Sprouts and toss them in the pan. STAND BACK. The oil will sizzle and pop violently. If you have a splatter guard, have it ready to go as soon as you toss in the Sprouts.
After about a minute or so, take a peak. The Brussels should be browning and the edges should have started to curl. Give it another minute or so. They should be golden brown. If they are not browning, you've probably put too many in at once. Take some out and set aside. The ones that are left in the pan should begin to crisp up.
Take out the Brussels and drain them on a plate or baking sheet lined with paper towels. Sprinkle generously with salt and the grated Parmesan. Let cool a little and then enjoy!
You can add many things to this dish, which I plan to do for my next attempt...Fried garlic, crispy pancetta, truffle oil....