Go Back

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.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.