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Crispy Brussels Sprouts with Burrata


Crispy Brussels Sprouts with Burrata
Serves 4
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.
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Ingredients
  1. 1 pound Brussels sprouts, trimmed and halved
  2. 1 lemon, thinly sliced
  3. ¼ cup capers, rinsed
  4. 6 cloves garlic, thinly sliced
  5. Vegetable oil, for frying
  6. Kosher salt, to taste
  7. 3 tablespoons lemon juice
  8. Pinch red pepper flakes
  9. 1 8-ounce ball burrata cheese, drained and chopped
Instructions
  1. 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.)
  2. Fill a large, wide pot with 2 inches of vegetable oil. Bring oil to 400°F over medium heat.
  3. 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.
  4. Bring oil back to 400°F before repeating process with remaining sprouts.
  5. 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.
  6. 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.
culture: the word on cheese https://culturecheesemag.com/
Photography by Jennifer Silverberg

Cassy Vires

Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

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