Even if you hate vegetables, you can’t stop eating these highly addictive (and totally disguised) pan-fried brussels sprouts. Serve with FTW buffalo sauce.
1 pound Brussels sprouts, trimmed
1 c. all-purpose flour
2 large eggs, beaten
2 c. panko breadcrumbs
Canola oil, for frying
Freshly ground black pepper
Buffalo sauce, to be served
In a large pot of boiling salted water, boil the Brussels sprouts until they are green and as tender as a fork, 8 to 10 minutes. Drain and rinse with cold water.
Arrange the flour, eggs and panko in three shallow bowls.
In a large skillet over medium-high heat, fill enough canola oil to reach 1-2 inches high on the side and heat until shiny.
Tear out the brussels sprouts: Dip them in flour, then in egg, then in panko.
Add brussels sprouts to oil and fry until golden and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.
Serve with buffalo sauce.