Brussels Sprout Barbecue Chips

sprouts

Looking for a new nibble to serve at cocktail hour? Separating the leaves is a bit tedious, I’ll admit, but it can be done well in advance.  A quick flash fry and you’ll have an irresistible treat that will be the talk of the party.

 
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Vegetable oil for frying

1 pound Brussels sprouts

Your favorite barbecue seasoning, to taste (I use 2 Brothers Original Seasoning)

Trim the base of each sprout and gently pull away the leaves, stopping when they become too small and tight…discard the very interior bits.  Dry the leaves with a paper towel.

Heat 2 inches of vegetable oil in a heavy skillet or saucepan over high heat. (my wok works well) Test the oil temperature with a sprout leaf…it should sizzle immediately.  Fry the leaves, in batches, for 2 minutes, or until golden and crunchy.  Drain on paper towels and season with barbecue seasoning to taste while still hot.   Let cool slightly before serving.

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Buttermilk Crisped Vidalia Onion Rings

onion rings to post

Incomparable to frozen onion rings and infinitely easier than homemade french fries…you must make these if you and your family are onion ring lovers.  Keep some buttermilk in the frig and you’ll be ready to turn superhero. “Hey, would you guys like onion rings instead of plain old potato chips with those burgers?? No problem!”

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3 or 4 nice big Vidalia onions, peeled and   sliced 1/2 inch thick and separated into rings (tiny inner rings should be reserved for another use)

2-3 cups buttermilk, shake well before using

salt and pepper

2-3 cups all purpose flour

peanut oil for frying

Place onion rings in a large bowl and cover with buttermilk.  Let sit at least 10 minutes, stirring a couple of times to make sure all the onions are well coated.

Meanwhile, stir flour together with a couple of teaspoons of salt and pepper each.  Taste to make sure flour is nicely seasoned.  Prepare a baking sheet lined with wax paper. Remove a couple of onion rings at a time from the buttermilk, shake a bit to drain off excess then dredge quickly in the seasoned flour.  Place coated rings on waxed paper and let rest for about 15 minutes to give the batter a chance to set.  Repeat with remaining onions.

Heat oil in a large heavy skillet (a wok works really well here) over high heat until hot. (350-375 degrees or test with an onion ring…it should sizzle immediately).  Fry onion rings in batches of 6 or so at a times, being careful not to crowd the pan too much, and turning the rings a couple of times to brown evenly.  It will only take a few minutes per batch. Transfer to paper towels to drain, season with additional salt and pepper if necessary.  May be kept warm and crispy in a 200 degree oven while you cook the remaining rings.  (They stay crispy at room temperature as well…another reason I love this recipe)

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