Photography by Jennifer Silverberg
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.