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Fried Brussels Sprouts

Name: Fried Brussels Sprouts
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds Brussels sprouts; 1 (48-ounce) bottle (6 cups) vegetable oil or canola oil, or as needed; Fine sea salt or kosher salt, to taste; 1/4 cup shaved Parmesan cheese; 2 tablespoons balsamic glaze

Fried Brussels sprouts are crispy outside, tender inside! You can easily make this restaurant favorite at home to serve as an appetizer or side dish.

36 min total 20 min prep 16 min cook 6 487 cal

Ingredients

6 serv.

2 pounds Brussels sprouts
1 (48-ounce) bottle (6 cups) vegetable oil or canola oil, or as needed
Fine sea salt or kosher salt, to taste
1/4 cup shaved Parmesan cheese
2 tablespoons balsamic glaze

Instructions

Tap a step to mark it done

1 Preheat the oven to 200ºF. Position a cooling rack on top of a baking sheet. Place a heavy-bottomed, medium-large sized (3 1/2 to 5-quart) deep saucepan or pot on the stove. Add enough oil to reach halfway up the pot, leaving a few inches above the oil, and heat it to 375ºF over medium heat (this will take about 15 minutes). If you’re using a frying thermometer, attach it to the side of the pot. Have your splatter screen, kitchen spider, and heat-resistant mitts nearby.
2 Trim any browned stem ends on the Brussels sprouts and peel off any bruised or spotty leaves. Cut medium or large-sized Brussels sprouts in half. Small (3/4-inch in diameter or smaller) Brussels sprouts can be left whole.
3 When the oil reaches 375ºF, pile a quarter of the Brussels sprouts (1/2 pound) into the basket of your kitchen spider and, wearing heat-resistant mitts, gently but quickly slide the sprouts into the frying oil. They will start to sputter and spit right away. Immediately cover the pot with the splatter screen and set a timer for 3 minutes. Remove the splatter screen and check on the Brussels sprouts, giving them a stir. Fry for another minute or so, until they are deeply browned but not blackened or burned. Use the spider to scoop the Brussels sprouts out of the oil, gently shake any excess oil back into the pot, then transfer the sprouts to the cooling rack-lined baking sheet. While the sprouts are still hot, sprinkle them lightly with salt. Place the baking sheet in the oven to keep the sprouts warm until serving. Bring the oil back up to temperature. Fry the remaining Brussels sprouts in 3 more batches, transferring them to the baking sheet and salting them as you go.
4 When all of the Brussels sprouts have been fried, transfer them to a serving dish. Sprinkle on the shaved Parmesan and drizzle the balsamic on top. Serve right away. Fried Brussels sprouts are best served freshly cooked. They will keep, refrigerated, for 2 to 3 days. To reheat, spread out on a baking sheet and bake at 350ºF for 5 minutes. Love the recipe? Leave us stars below!