Freddy and I spent part of September in Umbria, exploring little hill towns and enjoying the area’s specialties which included charcuterie for breakfast, lunch and of course, dinner.One of our favorite stops was the wonderful Norcia which is very famous for charcuterie. After Umbria we sailed around Sicily’s Aeolian Islands and ate lots of pasta, fresh fish and their famous granitas of many flavors. By the time we returned to California, we were craving vegetables(besides tomatoes) and my vegetable garden bounty was just what we needed(not to mention my waistline).
As a snack I have been making flash fried brussels sprout leaves, sprinkled with just a little sea salt. Quick and simple, you will love how easy and delicious this “recipe” is. My granddaughter likes baked kale chips so I thought this might also become a keeper. Baking the leaves turns out “ok”, but I find that flash frying them is much quicker and I like the flavor better. Just be sure to wear protective eyewear and use a splash guard or cover to protect from splattering oil.
FLASH FRIED BRUSSELS SPROUTS LEAVES
1 pound brussels sprouts
1. Cut off the stem end of the Brussels sprouts and peel off the leaves until you get to the heart of the sprout and can’t peel off any more leaves.
2. Pour enough vegetable oil into a heavy tall pot to fry the Brussels sprout leaves, about 2 to 3 inches. Heat to frying temperature.(350) Test by dropping a leaf into the oil.
3. Carefully, using a large kitchen spider strainer, lower the leaves into the hot oil. Quickly utilize the splash guard or cover to prevent the hot oil from splattering on yourself. The leaves will cook very quickly. It will take from 10 to 15 seconds before the leaves start to get crispy.Before they get too brown remove with the spider and dump onto paper towels to drain.
4. Sprinkle with a little sea salt and enjoy.