Buffalo Brussels Sprouts
Impossibly crispy and irresistibly delicious, these Buffalo Brussels Sprouts are gluten-free, grain-free and Paleo!
Servings: 1 batch
Ingredients
- 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
Instructions
- 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.
Notes
For best results, fry the Brussels sprouts immediately before serving. Cooking them ahead of time and reheating them in the oven later will yield a less crispy result.
To keep the fried Brussels sprouts warm as you cook them in batches, transfer them to a 250F oven after removing them from the oil.