Even if you despise vegetables, we’re pretty sure you won't be able to stop eating these highly addictive (and totally disguised) pan-fried Brussels sprouts. Serve with homemade buffalo sauce for the win!
1 lb. Brussels sprouts, trimmed
1 c. all-purpose flour
2 large eggs, beaten
2 c. almond meal
Peanut oil, for frying (Canola oil is fine but higher calorie)
Freshly ground black pepper
1 cup tomato sauce
1/3 cup distilled vinegar
2 tablespoons red (cayenne) pepper
2 tablespoons chili powder
4 teaspoons onion powder
4 teaspoons garlic powder (optional)
No notes given.
In a large pot of salted boiling water, boil brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water.
Arrange flour, eggs, and almond meal in three shallow bowls.
In a large skillet over medium-high heat, fill enough canola oil to reach 1" to 2" high up the side and heat until shiny.
Prepare brussels sprouts: Dip in flour, then egg, then almond meal.
Add dredged brussels sprouts to oil and fry until golden and crispy, about 2 minutes per side.
Transfer to a paper towel–lined plate and season with salt and pepper.
Serve with buffalo sauce.
Notes on using almonds as a breadcrumb replacement:
At the store, look for “almond meal”. If you can’t find this, almond flour will work as well.
At home, you can add almonds in almost any form (blanched or unblanched, whole, sliced, slivered, even toasted) to the food processor. Pulse until the almonds are coarsely ground. Just be sure not to pulse too much, or you’ll end up with nut butter. Grind in small batches to avoid this fate, and add some coarse salt to expedite the pulverization.