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.
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 garlic powder, kosher salt, and freshly ground pepper to own taste.
Place a few Brussels sprouts at a time in the all-purpose flour; dredge them in the flour to coat them thoroughly. Next; place the flour-coated Brussels sprouts in the egg wash, using metal tongs remove them from the egg wash.In the final step; place the Brussels 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 Brussels 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 Brussels sprouts to oil.
Place breaded Brussels sprouts in the oil and cook Brussels 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.