Beauty shot of Molly Yeh's Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs

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  • Level: Intermediate
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
Brussels sprouts are a frequent addition to holiday feasts in Molly’s house. This deep-fried version makes them irresistible, like eating a little nest of chips.



Brussels Sprouts:



  1. To make the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. When the oil is hot, add the panko. Cook and stir until crisp and light golden, about 2 minutes. Remove from the heat and let cool. Season with kosher salt and pepper and stir in the lemon zest. Set aside.
  2. For the Brussels sprouts: Pour about 2 inches of neutral oil in a large Dutch oven and heat to 370 degrees F. Fry half of the sprouts (be careful, they might splatter when you add them), turning occasionally, until very crisp and browned, 3 to 4 minutes. Remove to a cooling rack over a sheet pan. Season with kosher salt. Let the oil come back to temperature and fry the second batch. Season the remaining sprouts with kosher salt.
  3. To assemble: Spread the yogurt as a base on a platter and mound the fried Brussels sprouts on top. Drizzle around the perimeter with olive oil. Season with flaky salt and black pepper. Drizzle with harissa. Top with the feta and breadcrumbs. Serve with lemon wedges on the side.