Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 609
- Total Fat
- 44
- Saturated Fat
- 8
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 18
- Sodium
- 605
- Total: 35 min
- Active: 25 min
Ingredients
Breadcrumbs:
1 tablespoon extra-virgin olive oil
1/2 cup (170 grams) panko breadcrumbs
Kosher salt and freshly ground black pepper
Zest of 1/2 lemon
Brussels Sprouts:
Neutral oil, for frying
1 pound medium Brussels sprouts, halved, patted VERY dry
Kosher salt
Serving:
3/4 cup (170 grams) whole-milk Greek yogurt
Extra-virgin olive oil, for drizzling
Flaky salt and freshly ground black pepper
Harissa, for drizzling
2 ounces (56 grams) feta, crumbled
Lemon wedges
Directions
- 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.
- 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.
- 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.