10 to 12 Brussels sprouts
Vegetable oil, for frying
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt and freshly ground pepper, to taste
1/8 teaspoon chili flakes
2 tablespoons drained (oil-packed) capers, more if desired
2 tablespoons toasted, sliced almonds, more if desired
2 teaspoons chopped, fresh parsley

Separate leaves from the Brussels sprouts. To remove leaves quickly and easily, core sprouts at their base using a paring or tourne knife, then lightly press cored sprouts to loosen leaves.

In a medium, heavy-bottomed pot, add enough of the vegetable oil to come up sides of pot by about 3 inches. Heat oil until a thermometer inserted reaches 360 F.

While oil is heating, make vinaigrette: In a medium bowl, whisk together the olive oil and vinegar. Season to taste with the salt and pepper.

Deep-fry Brussels sprout leaves, a small handful at a time, just until leaves begin to crisp around the edges, 15 to 30 seconds. Be careful, because oil may splatter a bit as leaves are added. Remove leaves immediately and drain on a paper-towel lined rack, pressing leaves with paper towels to remove excess oil. Continue frying leaves, in small batches, until all of them are cooked.

To assemble dish, place fried leaves in a large bowl, add half of vinaigrette, along with the chili flakes, capers, almonds and parsley. Gently toss, then taste and adjust flavorings and seasonings as desired. Serve immediately.

Makes 2 to 4 servings.

— Recipe adapted by the Los Angeles Times from Cleo restaurant in Hollywood, Calif.