Ingredients
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
Preparation
Step 1In 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.Step 2Arrange flour, eggs, and panko in three shallow bowls.Step 3In a large skillet over medium-high heat, fill enough canola oil to reach 1" to 2" high up the side and heat until shiny.Step 4Dredge brussels sprouts: Dip in flour, then egg, then panko. Step 5Add 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.Step 6Serve with buffalo sauce.
