Brussels leaves, trimmed, leaves picked, inner yellow center discared
Oil for frying
Heat the oil in a small pot until it reached 350 degrees. Carefully fry the leaves in small batches just until crispy, about 1 minute. Remove from the oil, place the Brussels on a paper towels to dry. Season with a little kosher salt. Be carefully frying the leaves as they will pop and the oil level will rise slightly.
Serve the crispy leaves topped with a little balsamic drizzle and parmesan grated with a microplane.