It doesn’t matter what your diet choices are, the smell of buffalo wings is universally enticing and maddening to all. So this Super Bowl don’t make your vegetarian friends suffer. QVC’s Resident foodie David Venable found this recipe that uses the classic Buffalo flavor — and keeps in line with your healthy eating resolution.
Recipe & tip courtesy of Meredith Lawrence, the “Blue Jean Chef.”
Ingredients:
• 1 lb Brussels sprouts, trimmed and halved
• Canola oil (for deep-frying)
• 1/4 cup flour
• 2 eggs, lightly beaten
• 1/2 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• Freshly ground black pepper
Buffalo Hot Sauce:
• 1/4 cup hot sauce
• 1/4 cup butter, melted
Blue Cheese Dip:
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2-4 oz blue cheese, crumbled
• 1 clove garlic, minced
• 1 Tbsp white wine vinegar
• 2 Tbsp chives, chopped
• Freshly ground black pepper
Preparation:
1. To prepare the Buffalo Hot Sauce, combine the hot sauce and butter in a small bowl; set aside.
2. To prepare the Blue Cheese Dip, combine all the ingredients in a small bowl and refrigerate until the Brussels are ready.
3. To prepare the Brussels, bring a saucepan of salted water to a boil. Blanch the halved Brussels sprouts in vigorously boiling water for 2 minutes. Strain and drain well, rolling around in a clean dish towel to remove as much of the moisture as possible.
4. Fill a straight-sided sauté pan with canola oil so that it’s about 2-3” deep, and bring the temperature to around 350°F.
5. Place the flour and eggs in two separate shallow dishes. In a third shallow dish, or a zipper-sealable plastic bag, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Lightly dredge the Brussels sprouts in the flour, then dip them into the egg mixture. Coat with the breadcrumb mixture.
Deep-fry the breaded Brussels sprouts in the oil until nicely browned. Remove from the pan and place on a rack or paper towel-lined plate. Allow the Brussels to cool slightly and serve immediately with the Buffalo Hot Sauce and Blue Cheese Dip.
