Name: Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 cup (170 grams) panko breadcrumbs; Kosher salt and freshly ground black pepper; Zest of 1/2 lemon; Neutral oil, for frying; 1 pound medium Brussels sprouts, halved, patted VERY dry; Kosher salt; 3/4 cup (170 grams) whole-milk Greek yogurt; Extra-virgin olive oil, for drizzling; Flaky salt and freshly ground black pepper; Harissa, for drizzling; 2 ounces (56 grams) feta, crumbled; Lemon wedges

Directions

To make the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. When the oil is hot, add the panko. Cook and stir until crisp and light golden, about 2 minutes. Remove from the heat and let cool. Season with kosher salt and pepper and stir in the lemon zest. Set aside.
For the Brussels sprouts: Pour about 2 inches of neutral oil in a large Dutch oven and heat to 370 degrees F. Fry half of the sprouts (be careful, they might splatter when you add them), turning occasionally, until very crisp and browned, 3 to 4 minutes. Remove to a cooling rack over a sheet pan. Season with kosher salt. Let the oil come back to temperature and fry the second batch. Season the remaining sprouts with kosher salt.
To assemble: Spread the yogurt as a base on a platter and mound the fried Brussels sprouts on top. Drizzle around the perimeter with olive oil. Season with flaky salt and black pepper. Drizzle with harissa. Top with the feta and breadcrumbs. Serve with lemon wedges on the side.

Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs

Ingredients

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Brussels Sprouts:

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Directions

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