Step 1

Rinse and dry the Brussels sprouts thoroughly (you want the Brussels sprouts to be as dry as possible for frying). Trim the stems with a pairing knife, and carefully peel back and separate the leaves of the Brussels sprouts and set them aside in a large bowl. Note: Since you want to use the outer half of the leaves only for this recipe (they will be too compact in the center to separate), I recommend setting aside and saving the cores of the sprouts for a different preparation.

Step 2

Line a large baking sheet with three large paper towels and set aside.

Step 3

Heat the oil in a 8 to 10 inch straight-sided skillet (the oil should be at least 1-inch deep) over medium heat until the temperature reaches 350 degrees Fahrenheit with a candy thermometer.

Step 4

Carefully fry a handful of Brussels sprout leaves at a time (stand back and add the leaves to the oil very carefully, as the oil has a tendency to spit). The temperature of the oil will drop when you add the leaves, so adjust the heat as necessary.

Step 5

Using a slotted stainless steel spoon or spider skimmer, gently flip the leaves continuously in the oil until the leaves begin to curl slightly and turn golden brown. Skim and scoop the leaves from the oil and transfer them to the paper-towel lined baking sheet. Immediately season the fried leaves with salt. Fry the remaining Brussels sprouts and repeat.

Step 6

Place the fried and still warm Brussels sprout leaves in a large bowl, sprinkle them with chili flakes and lemon juice, and toss them gently with a spoon. Serve immediately.