SPROUTS THANKSGIVING DINNER RECIPES

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BEST BUFFALO BRUSSELS SPROUTS - HOW TO MAKE ... - DELISH



Best Buffalo Brussels Sprouts - How to Make ... - Delish image

These Buffalo Brussels Sprouts from Delish.com are the perfect appetizer to feed guests.

Provided by DELISH.COM

Categories     vegetarian    Thanksgiving    appetizers

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 8

1 lb.

brussels sprouts, trimmed

1 c.

all-purpose flour

2

large eggs, beaten

2 c.

panko bread crumbs

Canola oil, for frying

Kosher salt

Freshly ground black pepper

Buffalo sauce, for serving

Steps:

  • In a large pot of salted boiling water, boil brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water. Arrange flour, eggs, and panko in three shallow bowls. In a large skillet over medium-high heat, fill enough canola oil to reach 1" to 2" high up the side and heat until shiny. Dredge brussels sprouts: Dip in flour, then egg, then panko. Add dredged brussels sprouts to oil and fry until golden and crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and season with salt and pepper. Serve with buffalo sauce.

BEST BUFFALO BRUSSELS SPROUTS - HOW TO MAKE ... - DELISH



Best Buffalo Brussels Sprouts - How to Make ... - Delish image

These Buffalo Brussels Sprouts from Delish.com are the perfect appetizer to feed guests.

Provided by DELISH.COM

Categories     vegetarian    Thanksgiving    appetizers

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 8

1 lb.

brussels sprouts, trimmed

1 c.

all-purpose flour

2

large eggs, beaten

2 c.

panko bread crumbs

Canola oil, for frying

Kosher salt

Freshly ground black pepper

Buffalo sauce, for serving

Steps:

  • In a large pot of salted boiling water, boil brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water. Arrange flour, eggs, and panko in three shallow bowls. In a large skillet over medium-high heat, fill enough canola oil to reach 1" to 2" high up the side and heat until shiny. Dredge brussels sprouts: Dip in flour, then egg, then panko. Add dredged brussels sprouts to oil and fry until golden and crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and season with salt and pepper. Serve with buffalo sauce.

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