okee doke, i am back from california, under my pile of wearable blankets, and have got just enough time to do a load of laundry and catch up on designated survivor before packing back up and scooting over to chicago and indiana for two of my final fall tour stops! it feels so good to be home, *especially* because eggboy kept up with all of the leftovers while i was gone so our fridge is not the war zone i expected! instead it's shiny and clean and ready to be filled up with lefse dough for the holidays. somehow there are zero eggs in our house though. macaroni, what the heck?? i was all ready to get back and try these steam scrambled eggs that alana just posted about (you use an espresso steamer to cook them!) but that will have to wait until macaroni get back to work. what are they even doing.

it's probably for the better that i don't dive into a new recipe just yet because i have kind of a lot to unpack still and no clue where i'm going to put it all. on my trip i acquired a dozen new cookbooks 😬, a collection of sprinkles (from alana who brought them back from europe and my new friend amelia who brought a custom mix to me at my san francisco signing (!)), and some new warm weather gear in the form of socks that feel like a bear suit and a sweater that i'm never taking off. luckily it all fit in my allotted three checked bags (remember that time i packed light? lol) so if you need me i will be out back, building an igloo of cookbooks and a hot tub of sprinkles.

i have a brussels sprouts recipe for you for thanksgiving! typically my family roasts them or shreds them and turns them into latkes, but this year i'm going all in and deep frying the suckers. the first time i fried a brussels sprout was when i made the brussels sprout risotto from yotam ottolenghi's plenty more. it's the most beautiful bowl of lemony, parmesan-y, brussels sprout-y rice but i couldn't help myself from eating most of the fried brussels sprouts before they even made it into the mix. so i decided that i needed a whole dish of them cause yolo. i kept the lemon and parmesan components of yotam's recipe but then flung the sprouts onto a little bed of yogurt for a nice cool contrast and finished em off with breadcrumbs for texture and harissa powder for heat. and they're fried in olive oil, so you feel less bad about deep frying. i mentioned this in my sweet potato chip post, but trust that i'll never let you forget that you can deep fry in good olive oil since, as i learned at olive camp last year, it has a smoke point well above the temperature that's needed to fry. i'm using california olive ranch's everyday olive oil, which comes in nice big bottles and deep fries beautifully. you'll use a lot for this recipe, but whatever's leftover can be saved and used for future frying or to grease the pan for an omelette. a brussels sprout infused omelette, is that weird sounding?

fried brussels sprouts with lemon, parmesan, and breadcrumbs

ingredients

califorinia olive ranch everyday california extra virgin olive oil

12 oz brussels, halved and completely dry

kosher salt

plain full fat yogurt

a fresh lemon

a handful of panko breadcrumbs

chopped fresh parsley

parmesan

black pepper

harissa powder or paprika

clues

heat 2 inches of olive oil in a heavy-bottomed saucepan. clip on a thermometer and heat the oil to 375ºf. working in batches, fry the brussels sprouts for a couple of minutes until browned and the outer leaves are crisp. be careful because the oil will splatter.

transfer the sprouts a wire rack, and sprinkle with kosher salt while still hot.

spread a large dollop of yogurt onto a shallow bowl or plate and top with the fried brussels sprouts. add a large squeeze of lemon and top with breadcrumbs, parsley, freshly grated parmesan, black pepper, and harissa powder, or paprika.

serve and enjoy!

Print this Recipe

-yeh!