Deep-Fried Brussels Sprouts

published Jan 22, 2022
christmas
Deep-Fried Brussels Sprouts Recipe

These deep-fried Brussels sprouts are crispy, savory, and deeply golden brown.

Serves4

Prep5 minutes

Cook12 minutes to 15 minutes

Jump to Recipe
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closeup shot of deep fried brussels sprouts
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

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 easy to make at home, too. You can prep the sprouts while the oil heats, and they take mere minutes to cook, making it a pretty low-lift recipe.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Frying and Serving 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. When the oil comes to temp, cook the sprouts in batches until deep golden-brown and crispy all over, about 3 minutes.

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.

Deep-Fried Brussels Sprouts Recipe

These deep-fried Brussels sprouts are 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

  • Kosher salt

  • Fish sauce caramel or dressing, for serving (optional)

Instructions

  1. Heat 6 cups canola oil in a large pot over medium-high heat to 350ºF.

  2. Meanwhile, trim and halve 2 pounds Brussels sprouts through the core (quarter if large). Pat dry with towels if needed. Line a plate with paper towels.

  3. Fry the 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.

  4. Serve drizzled with fish sauce caramel or with dressing for dipping if desired.