Crispy Brussels Sprouts with Burrata
Brussels sprouts might be one of the most under appreciated vegetables, but give ’em another chance with this recipe—quickly frying the sprouts creates a crispy exterior and smoky flavor that pairs perfectly with tart lemon and creamy cheese. When frying, work quickly but carefully to ensure everything stays hot. If the oil takes a bit of time to reheat, store any already-fried ingredients in a 350°F oven.
- 1 pound Brussels sprouts, trimmed and halved
- 1 lemon, thinly sliced
- ¼ cup capers, rinsed
- 6 cloves garlic, thinly sliced
- Vegetable oil, for frying
- Kosher salt, to taste
- 3 tablespoons lemon juice
- Pinch red pepper flakes
- 1 8-ounce ball burrata cheese, drained and chopped
- Spread out Brussels sprouts, lemon, capers, and garlic in a single layer on a paper towel–lined baking sheet and set aside for 30 minutes at room temperature. (This will ensure the ingredients are dry before frying.)
- Fill a large, wide pot with 2 inches of vegetable oil. Bring oil to 400°F over medium heat.
- Working in batches, add Brussels sprouts to oil and stir slowly to avoid splashing. Cook until sprouts float and are golden brown, about 3 minutes, then remove with a slotted spoon and place on a paper towel–lined baking sheet. Season with salt.
- Bring oil back to 400°F before repeating process with remaining sprouts.
- Return oil to 400°F and add lemon, capers, and garlic. Stir and fry for 1 minute. Remove with slotted spoon and place on paper towel–lined baking sheet. Season with salt.
- Transfer fried ingredients to a large bowl and toss with lemon juice, red pepper flakes, and burrata. Taste and adjust seasoning as necessary with salt and red pepper flakes. Serve immediately.
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