Author Notes: As a snack these crispy little leaves, sprinkled with just a little sea salt are as addictive as popcorn. Quick and simple, you will love how easy and delicious this "recipe" is. I often make kale chips and my granddaughter likes them, so I thought that Brussels sprouts would also work using the baking method. They turned out OK, but I find that flash frying the leaves is much quicker and I like the flavor much better.
Just be sure to wear protective eyewear and use a splash guard or cover to protect from splattering oil. —dymnyno
pound brussels sprouts
- Cut off the stem end of the Brussels sprouts and peal off the leaves until you get to the hard heart of the sprout and can't peel off any more.
- Pour enough vegetable oil into a heavy tall pot to fry the Brussels sprout leaves, about 3 inches. Heat to frying temperature.(Test by dropping a leaf)
- Carefully, using a large kitchen spider strainer lower the leaves into the hot oil.Quickly utilize the splash guard or cover to prevent the hot oil from splattering on yourself. The leaves will cook very quickly! It will take (depending on just how hot the oil is) from 10 to 15 seconds before the leaves start to get crispy. Remove with the spider and dump them on paper towels to drain.
- Sprinkle with a little sea salt and enjoy.
- Save the remaining hard hearts of the sprouts to saute' later.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Hors d'Oeuvre