Deep-fried Brussels Sprouts with Barbecue Sauce

My daughter and I whipped up a batch of these delectable deep-fried Brussels Sprouts in about 30-40 minutes. When served up warm with your favorite Barbecue Sauce, they're just as good if not better than the standard appetizer fare of BBQ meatballs and chicken wings. Terrific option for your vegetarian guests. It's a quick and easy recipe that will serve 6. Double of triple the recipe for a party.


INGREDIENTS


1 lb. Brussels sprouts, trimmed

2 large Eggs, beaten

1 cup All-purpose Flour (gluten-free flour optional)

2 cups Panko Bread Crumbs

Safflower or Canola Oil, for frying

Kosher Salt

Black Pepper, course ground (optional)

Barbecue Sauce, for dipping


DIRECTIONS

1. In a deep, large pot of salted boiling water, boil Brussels sprouts until they turn bright green and are fork-tender. About 8 to 10 minutes. Drain and rinse with cold water.

2. Arrange three bowls: one for the flour, one for the beaten eggs, and one for the Panko bread crumbs.

3. In another deep, large pot (to avoid splatter), fill it with enough oil to reach 1" to 2" high and heat on medium-high (less, if using gas) until good and hot. You don't want to brown or burn the deep-fried sprouts. Do a test Brussels sprout first, before cooking the whole batch.

4. Dredge the Brussels sprouts first in flour, then in the egg mixture, and then in the Panko.

5. With a slotted spoon or wire ladle, lower the dredged brussels sprouts down into the hot oil and fry until evenly light golden brown and crispy, about 2 minutes or less. Transfer Brussel sprouts to a paper towel-lined plate and season with salt (and pepper).

6. Serve with barbecue sauce.

Knox Blocks aka Jello Jigglers

I'm making my granddaughter Knox Blocks tonight, so I can take them with me when I go to visit tomorrow. When her mama Effie Ana and her older sister Skye Rianna were little girls, we loved to make Knox Blocks, also known as Jello Jigglers. We also made them for their summertime birthday parties, because Jigglers could sit out all afternoon as playful finger-food without melting.

Photo Update: Seph shares Knox Blocks with her cousin Max.

Curious to see what the world looks like through a Jiggler.

Try reading Fox in Socks by Dr. Seuss to your kids with your cheeks stuffed with Knox Blocks. This excerpt will get you started:

Fox
Socks
Box
Knox

Knox in box.
Fox in socks.

Knox on fox in socks in box.

Socks on Knox and Knox in box.

Fox in socks on box on Knox....

The Knox Blocks recipes I found on Cooks.com offer some variations.

FUN IN THE SUN - KNOX BLOCKS
4 envelopes Knox unflavored gelatin 3 pkg. 3 oz. flavored gelatin 4 cups boiling water Combine Knox, gelatin, water and chill in refrigerator until set. May cut in squares or use cookie cutters to have more fun! Double Decker: Add 3 cups water, 1 cup cream. Fruity Blocks: Add 2 packages flavored gelatin, 1 cup (17 ounce) fruit cocktail, undrained.

Prefer to make sugar-free Knox Blocks?

SUGAR FREE FRUIT BLOCKS
4 envelopes Knox unflavored gelatin 1 cup cold fruit juice 3 cups fruit juice, heated to boiling In a bowl, sprinkle gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved. Pour into 9 x 13 inch pan. Chill until firm. Cut into 1-inch squares.

How about this recipe. I never thought of making Chocolate Knox Blocks. How fun!

CHOCOLATE KNOX BLOCKS

4 envelopes Knox unflavored gelatin 1 1/2 c. cold water 1/2 c. sugar 1 (12 oz.) pkg. chocolate chips In medium saucepan, mix gelatin with sugar; blend in water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved; about 5 minutes. Add chocolate and continue cooking, stirring constantly, until chocolate is melted. With wire whip or rotary beater, beat mixture until chocolate is blended. Pour into an 8" or 9" pan. Chill until firm. Cut into 1" squares. Yield: about 6 dozen blocks.