Impossibly crispy and irresistibly delicious, these Buffalo Brussels Sprouts will change everything you know about the vegetable everyone loves to hate. I know what you’re thinking, but it’s true! There are some people who just don’t like these little, green, bundles of joy. It’s usually the same folks who despise cilantro! Oh, did I mention they’re gluten-free, grain-free, and Paleo?
If you know one of these people, or happen to be one, rest assured, I pass no judgement. It’s entirely possible that it’s not even your fault. When improperly cooked, Brussels sprouts can be pretty lousy. However, when they’re prepared with love and proper technique, they are the stuff of legends.
Just ask one of the countless people who have fallen head-over-heels in love with my recipe for Pan-Roasted Brussels Sprouts with Maple-Mustard Vinaigrette. Or the equally large number of folks who adore my Sesame Garlic Brussels Sprouts. Both recipes are popular for a reason! They’re easy, delicious and have managed to convert even the pickiest of eaters.
These Buffalo Brussels Sprouts are no exception. In fact, I would be so bold as to say that they may be EVEN BETTER than my other B-sprout recipes. Bold statement, I know, but I’m very confident you’ll love them just as much as my family does.
What You Need for Buffalo Brussels Sprouts
Because you’re going to be shallow frying them in a pan, it’s important to choose the right size of sprout. Not too big, not too small. Look for ones that are just right! If the sprouts are too big, the centre will be a bit on the raw side by the time the batter has had a chance to properly cook. If they’re too small, you might end up overcooking the centre. Also, small Brussels sprouts are more difficult to slice in half.
To be honest though, the above statement is very much a “perfect world” scenario. They’ll still be delicious even if they are slightly over or undercooked, so don’t worry too much.
You can find pre-made Buffalo-style sauces, like this one from Tessemae’s, that taste great and are made with clean ingredients. Alternatively, you can combine some melted ghee or butter with your favourite style of cayenne pepper sauce, like Frank’s Red Hot, Tabasco, or Crystal. I happen to like Frank’s for this recipe because it has a gentle heat and nice tang, but you’re the boss, applesauce.
This is a bit of a tease, but the recipe for my Miracle Batter can be found in my cookbook. You know how sometimes people say things like, “this recipe is worth the cost of the book alone!”? Well, if you ask me, my Miracle Batter is one such recipe (there happen to be others that I think also fit the bill, but I’m clearly biased).
My Miracle Batter truly is a miracle. It’s grain-free, gluten-free, dairy-free, and alcohol-free, but sticks to absolutely everything, gets impossibly crispy, and doesn’t leave your food tasting greasy like some conventional batters. You’ve got a try it to believe it!
It can be used to coat fish for the most incredible Fish and Chips (another one of those “worth-the-cost” recipes in my cookbook), shrimp, or vegetables. And let me tell you, Brussels sprouts are one of those vegetables!
So, if you have my cookbook already, simply make a half-batch of the Miracle Batter for every 1-pound of Brussels sprouts.
If you don’t already have my cookbook, you can order it everywhere books are sold, including Amazon.
Buffalo Brussels Sprouts
- ½ recipe Miracle Batter p.247 in The Primal Gourmet Cookbook
- 1 pound Brussels sprouts cut in half and ends trimmed
- ¼ cup avocado oil plus more as needed
- ¼ cup cayenne pepper hot sauce such as Frank’s Red Hot
- 2 tablespoons ghee or grass-feed butter
- Line a sheet pan with a wire cooling rack and set aside.
- Add the oil to a non-stick or cast-iron skillet and preheat over medium heat until the oil reaches a temperature of around 360˚F.
- In a bowl, combine the Miracle Batter ingredients and whisk until smooth. Fully coat each Brussels sprout half in the batter and carefully add them into the hot oil. Cook until golden brown, around 2.5 minutes, then flip and cook the second side until golden brown, around 2.5 more minutes.
- Transfer the fried Brussels sprouts to the prepared sheet pan. Repeat the process with the remaining Brussels sprouts.
- In a small sauce pan, add the ghee or butter, set it over medium-low heat and cook until melted. Slowly pour in the hot sauce and whisk until combined.
- Add the fried Brussels sprouts to a large mixing bowl, pour the sauce over top and toss to coat. Transfer to a serving platter and serve immediately.