Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
Buffalo wings. Is there any more perfect food? The answer is of course “no”. With their tangy sauce, meaty drumsticks, and bony, gnaw-worthy “flats”, there is a reason these saucy little bites are a pub favorite. They pair well with any beer and are easy to eat while cheering on your favorite local team. Totally shareworthy, a big basket of buffalo wings in the center of any table signals a feast for the whole crowd.
But for many people these days, meat-free is the way to go. Endless numbers of studies have proven that reducing one’s intake of meat brings with it a host of benefits. It’s better for your heart, and your waistline, to name an important two of the benefits that many people enjoy when they kick the meat habit.
“OK I’m all about health, but sometimes I want to cheat”, you may be saying to yourself. Have we got the thing for you! Say hello to your new cheat day favorite.
These meat-free Buffalo Brussels sprouts offer the best of both worlds. Since they are definitely veggies, you’re not technically breaking your meat-free diet. But they are breaded, and fried, and slathered in Buffalo sauce (however much you want), so you’re definitely going to feel like you got away with something.
Here’s how to make them.
Ingredients:
- 1 lb. Brussels sprouts, trimmed
- 1 c. all-purpose flour
- 2 large eggs, beaten
- 2 c. panko bread crumbs
- Canola oil, for frying
- Kosher salt
- Freshly ground black pepper
- Buffalo sauce, for serving
Directions:
- Bring a large pot of salted water to a boil. Add the brussels sprouts and cook for 8-10 minutes, until they are bright green and fork-tender. Drain and rinse the sprouts in cold water.
- In three shallow bowls place one each: flour, eggs, and panko.
- Place a large skillet over medium-high heat, adding about 2 inches of canola oil. Heat until shiny.
- Prepare the Brussels sprouts: Dip in flour first, then egg, then panko.
- Add the sprouts to the hot oil, frying for about 2 minutes per side, until golden and crispy. Transfer the cooked sprouts to a paper towel-lined plate. Season with salt and pepper to taste.
- Serve with buffalo sauce. All the Buffalo sauce you desire. Enjoy!
