Chicken Fried Brussels Sprouts with Candied Lemons and Buttermilk Dressing

Chicken Fried Brussels Sprouts with Candied Lemons and Buttermilk Dressing

Ingredients

1 pound Brussels sprouts, trimmed
4 cups buttermilk (divided)
Freshly ground black pepper
½ cup light mayonnaise
1 package (0.4 ounce) dry buttermilk ranch dressing mix
2 small lemons
1 cup Dierbergs sugar
¾ cup water
2 tablespoons fresh lemon juice
1 cup Dierbergs flour
Coarse salt and freshly ground black pepper
Pinch ground red pepper
Dierbergs canola oil for deep frying

Directions

Cut Brussels sprouts in half from top to bottom leaving root end intact. Using small sharp knife, score each Brussels sprout by cutting an “X” across cut side of sprout.

In large bowl, whisk together 3 cups of the buttermilk and pepper. Add Brussels sprouts, cover, and chill several hours or overnight.

In small bowl, whisk together remaining 1 cup buttermilk, mayonnaise, and ranch dressing mix until smooth. Cover and chill several hours or overnight.

Thinly slice lemons, discarding seeds. In large skillet, stir together sugar, water, and lemon juice over medium heat until sugar dissolves. Add lemon slices; gently simmer until translucent and peel is softened, about 25 minutes. Place lemon slices in single layer on parchment-lined jellyroll pan (reserve syrup for other uses). Cool completely. (Lemons can be covered and refrigerated up to 2 days.)

In large freezer-weight reclosable plastic bag, combine flour, salt and black pepper, and ground red pepper; seal bag and shake until well mixed. Drain Brussels sprouts. Working in batches, add several sprouts to bag, shaking until well coated. Place cut-side up in single layer on baking sheet.

In heavy medium skillet, heat 2 inches of oil to 375˚F. over medium-high heat. Working in batches, cook Brussels sprouts until crisp, about 5 to 10 minutes. Immediately remove from oil with slotted spoon; drain on paper towels.

Place Brussels sprouts on large serving platter. Season with salt and pepper. Top with candied lemon slices and drizzle with ranch dressing. (If dressing is too thick to drizzle, whisk in 2 to 3 tablespoons milk.)

Servings: 6
Serving Size: Per serving nutrition not available.

Per Serving