Looking for a new nibble to serve at cocktail hour? Separating the leaves is a bit tedious, I’ll admit, but it can be done well in advance. A quick flash fry and you’ll have an irresistible treat that will be the talk of the party.
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Vegetable oil for frying
1 pound Brussels sprouts
Your favorite barbecue seasoning, to taste (I use 2 Brothers Original Seasoning)
Trim the base of each sprout and gently pull away the leaves, stopping when they become too small and tight…discard the very interior bits. Dry the leaves with a paper towel.
Heat 2 inches of vegetable oil in a heavy skillet or saucepan over high heat. (my wok works well) Test the oil temperature with a sprout leaf…it should sizzle immediately. Fry the leaves, in batches, for 2 minutes, or until golden and crunchy. Drain on paper towels and season with barbecue seasoning to taste while still hot. Let cool slightly before serving.
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