Recipe: Crispy Brussels sprouts, courtesy of David MacLennan of Latitude 41.

For the sprouts:

Brussel sprouts (3 pounds, cut in half)
Garlic clove (10 each, shaved thin on mandolin)
Lemon zest (2 each)

For aioli:

Eggs (2 each)
Lemon juice (2 each, use the ones you zested)
Chamagne vinegar (1/4 cup)
Garlic (1 clove)
Dijon (2 Tbs)
Grapeseed oil (3/4 cup)

To make the aioli, in a food processor combine the first five ingredients well. Season with salt and pepper, and slowly drizzle in grapeseed oil slowly. This will form a thick mayonnaise consistency.

For the Brussels, drop halved sprouts in a deep fryer or a pan with oil and a candy cane thermometer at 350 degrees. Fry until light golden brown and crispy. Drain on towels and season. Make garlic chips by taking the thin shaved garlic and frying them as well. In bowl, toss the garlic, crispy Brussels sprouts and lemon zest together with a little chopped parsley. Serve in a dish and drizzle the lemon aioli over the top.