My Italian-Style Fried Brussel Sprouts are the perfect new appetizer for this fall; so insanely good even those who have always hated them will begin a new relationship with their childhood dinner enemy. Coated in Italian-Style breadcrumbs, Ramano cheese, Italian herbs, fried to perfection and served with a Marinara sauce for dipping.
When my son Kory was small; I could not get that child to eat a Brussel sprout to save his soul. I’m not kidding; he actually once told me Brussel sprouts tasted like the cleaner Windex in his mouth. Windex? When had my child decided to suck down Windex and on whose watch had that incident happened? I had to get to the bottom of this Windex ASAP.
Upon me quickly asking my son Kory; when he had a chance to drink Windex without my knowledge, he told me that when he ate Brussel sprouts the smell reminded him of when I cleaned the glass tables with the cleaner Windex. All I can say is WOW, I couldn’t make this incident up if I tried.
For years, I have been on a mission to find just one recipe for Brussel Sprouts that didn’t remind my son Kory of me cleaning our glass tables when he ate it. A few years back; I most definitely found a recipe that he would eat, Italian-Style Fried Brussel Sprouts.
Italian-Style Fried Brussel Sprouts
- 4 cups of washed and freshly trimmed Brussel sprouts
- pinch of kosher salt for water
- 1 cup of all-purpose flour
- 3 large eggs that were lightly beaten
- 1 cup of Italian-Style breadcrumbs
- 1/2 of a cup of grated Romano cheese
- 1 teaspoon of dried basil
- 1/2 of a teaspoon of dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt to taste
- freshly ground pepper to own taste
- 1/4 of a cup of oil of your choice for frying
Notes: You will need a large cast iron skillet, or metal skillet, 3 plastic containers 1 of them with tight-fitting lids, a whisk, metal tongs, bakers sheet, and a metal bakers rack.
- Lightly steam the fresh clean Brussel sprouts till tender yet still firm to the bite about 3-5 minutes or so. Immediately remove from the heat and place in an ice bath to rapidly cool the Brussel sprouts.
- Drain Brussel sprouts in a colander for about 20 minutes to remove most of the moister from them.
- Container 1; add the 1 cup of all-purpose flour.
- Container 2; add the 3 large eggs and lightly beat them.
- Container 3; add the 1 cup of Italian-style bread crumbs, 1/2 of a cup of Romano cheese, 1 teaspoon of dried basil, 1/2 of a teaspoon of dried oregano, 1/2 of a teaspoon of garlic powder, kosher salt, and freshly ground pepper to own taste.
- Place a few brussel sprouts at a time in the all-purpose flour; dredge them in the flour to coat them thoroughly.
- Next; place the flour-coated brussel sprouts in the egg wash, using metal tongs remove them from the egg wash.
- In the final step; place the brussel sprouts in the breadcrumb mixture, place a tight-fighting lid on and gently shake a few at a time in the breadcrumb mixture to evenly coat the brussel sprouts.
- Meanwhile, add 1/4 of a cup of frying oil of your choice to a cast iron skillet or metal frying pan; do not use olive oil it does not have the proper smoke point for frying and will leave your fried Brussel sprouts with a bitter taste. Let the oil come to a medium-high temperature before adding brussel sprouts to oil.
- Place breaded brussel sprouts in the oil and cook brussel sprouts on both sides till a light golden brown color.
- Place on metal bakers racks you have inserted in a metal baking sheet as they become done and serve immediately with your favorite homemade marinara sauce.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.