Buffalo Brussel Sprouts



  • 1 lb. Brussels sprouts, trimmed
  • 2 large Eggs, beaten
  • 1 c. all-purpose flour
  • 2 c. panko bread crumbs
  • Canola oil, for frying
  • Freshly ground black pepper
  • Low Sodium Buffalo sauce, for serving


1. In a large pot of boiling water, boil Brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water.

2. Arrange flour, eggs, and panko in three shallow bowls.

3. In a large skillet over medium-high heat, fill enough canola oil to reach 1 to 2″ high and heat until shiny.

4. Dredge Brussels sprouts: Dip in flour, then egg, and then panko.

5. Add dredged Brussels sprout 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.

6. Serve with buffalo sauce.

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