Deep-Fried Brussels Sprouts
They're crispy, savory, and deeply golden brown.
Serves4
Prep5 minutes
Cook12 minutes to 15 minutes
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It’s no secret that one of the best ways to enjoy Brussels sprouts is when they’re deeply crispy and caramelized. While there are several paths that can get you there — including high-heat roasting and air frying — there’s nothing quite like the taste and texture of Brussels sprouts that have been deep-fried.
In recent years, I’ve noticed a rise in popularity in deep-fried Brussels sprouts, spotting them often at upscale cafes and bars, where they come out golden and crispy with savory flavors. But they’re so easy to make at home! Here’s how.
Why You’ll Love It
- Cooks quickly. You can prep the sprouts while the oil heats, and they take mere minutes to cook, making it a pretty low-lift recipe.
- Simple and delicious. Deep-fried Brussels sprouts taste great simply seasoned with salt, or tossed in a complementary dressing of your choice. I personally love to eat them with Vietnamese fish sauce caramel.
How to Make Deep-Fried Brussels Sprouts
- Heat the oil and prep the Brussels sprouts. You’ll get the best results if you attach a thermometer to the side of your stockpot to measure the heat. Then, heat six cups of oil to 350°F. This will take about 15 minutes, which is more than enough time to trim and halve the sprouts.
- Deep-fry. When the oil comes to temp, cook the sprouts in batches until deep golden-brown and crispy all over, about 3 minutes.
What to Serve with Deep-Fried Brussels Sprouts
Deep-Fried Brussels Sprouts Recipe
They're crispy, savory, and deeply golden brown.
Prep time 5 minutes
Cook time 12 minutes to 15 minutes
Serves 4
Nutritional Info
Ingredients
- 6 cups
neutral high-heat oil, such as vegetable or canola oil
- 2 pounds
Brussels sprouts, trimmed and halved (quarter if large)
Kosher salt
Fish sauce caramel or dressing, for serving (optional)
Instructions
Heat 6 cups canola oil in a large pot over medium-high heat to 350ºF. Line a plate with paper towels.
Fry 2 pounds trimmed and halved Brussels sprouts in 4 batches: Add the sprouts to the hot oil and fry until deep golden brown and crispy all over, 2 1/2 to 3 minutes. It will bubble up vigorously at first. Transfer with a spider or slotted spoon to the plate and season with a pinch of kosher salt.
Serve drizzled with fish sauce caramel or with dressing for dipping if desired.