Lunch: Buffalo Brussels Sprouts

Recipe by Lindsay Funston Even if you hate vegetables, you won't be able to stop eating these highly addictive (and totally disguised) pan-fried Brussels sprouts. Serve with buffalo sauce FTW.

Ingredients

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

Instructions

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 egg and flour in two shallow bowls and place panko bread crumbs in a large Ziploc.
Dredge Brussels sprouts: Dip in egg, then toss in flour, then add to panko bag. Shake in batches until fully coated.
Meanwhile, fill a skillet with enough canola oil to reach 2" high and heat over medium-high heat until shiny. Add dredged Brussels sprout to oil and fry until golden and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt and pepper.
Serve with buffalo sauce.

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