Crispy Fried Brussels Sprouts
Perfect Crispy Fried Brussels Sprouts Recipe – It’s easy to make restaurant-style, crispy fried Brussels Sprouts at home – no deep fryer required! Serve the best fried Brussels Sprouts with a balsamic glaze on top and side of our Magic Aioli Dipping Sauce for a delicious appetizer or side dish.
Brussels Sprouts are Back, Baby.
Once treated like the black sheep of the vegetable world, these humble sprouts have finally been getting the recognition they deserve on menus across the country.
Many gastropubs and steakhouses now feature Brussels Sprouts items as a fun appetizer to share or a hearty side dish. Our favorite restaurants typically serve their sprouts extra crispy and hot along with a cool, creamy dipping sauce. They make for a tasty, not-too-heavy, almost healthy(ish) start to a great meal!
We love making Brussels Sprouts at home, often trying to recreate that same crunchy goodness. They are so delicious braised on the stovetop or roasted in the oven. However, we finally realized that the reason our homemade sprouts were never quite as crispy at home as they are at restaurants is that restaurants almost always fry them. Of course!
This Perfect Crispy Brussels Sprouts recipe is as good, if not better, than the best restaurant-quality dish! You won’t believe how easy it is to make extra crunchy fried Brussels Sprouts at home, with no deep fryer needed.
PS – “Brussels Sprouts” is the proper term, as in sprouts from Brussels. However, here we are using “brussel sprouts” interchangeably because that is how most people search for recipes. *wink*
Crispy Fried Brussel Sprouts Recipe with Balsamic Glaze
In my opinion, the tastiest Brussels Sprouts are prepared in such a way that preserves their wonderfully earthy, fresh flavor and crunch. Frying is the perfect cooking method for giving Brussels that crave-able crispy texture, while also making it easier to avoid overcooking them. There’s nothing sadder than a mushy sprout!
There’s no need to coat sprouts with any kind of batter or frying agent, like flour or cornmeal. So this snack is naturally both gluten-free and vegan. You simply toss Brussels Sprouts into hot oil, strain, and season! The leaves become extra crispy while the entire sprout stays terrifically fork-tender.
Topping fried Brussels with a thick, robust balsamic glaze adds just the right sweet and tangy taste to the party.
What Ingredients You Need
You need just a few ingredients to create perfectly crunchy Brussels bites with big flavor.
Here’s what you need to make the best Restaurant-Style Fried Brussels Sprouts:
- Brussels sprouts – fresh, not frozen
- Vegetable oil – or peanut oil, or light olive oil
- Garlic salt – you can use regular sea salt, but garlic salt adds great flavor
- Balsamic glaze – homemade or store-bought
How to Make Fried Brussel Sprouts
This easy appetizer or side dish only takes a few minutes to make. Get started right before dinner is ready, or whip up a batch to serve as a snack as guests are due to arrive.
Here’s how to make restaurant-style Brussels Sprouts at home:
First, preheat the oven to 200 degrees F, to act as a warmer.
Set a large deep cast iron skillet (or sauce pot) over medium-high heat. Add 1-2 inches of oil to the pan, and place a cooking thermometer on the side of the pan.
As the oil warms, line a large plate or rimmed baking sheet with paper towels. Then prepare the Brussels Sprouts by washing and drying thoroughly Trim the stem-tip on each sprout, and cut them in half. Be sure to leave the stem attached so the leaves hold together.
Wait until the oil reaches 375-400 degrees F. Then, working in 4 small batches, use a spider skimmer with a long handle to gently lower one-quarter of the Brussels sprouts into the hot oil.
Quickly step back! The sprouts might pop in the first 10 seconds, as the internal moisture hits the oil.
As the popping slows, gently stir the sprouts and let them fry for a few minutes until golden brown.
Use the skimmer to move the crispy Brussels sprouts to the holding plate with paper towels. Sprinkle generously with garlic salt while they are hot.
Repeat the frying process three more times with the remaining sprouts. Move the plate to the warm oven to keep it crispy until ready to serve.
Get the Complete Crispy Brussel Sprouts (Restaurant-Style) Recipe Below. Enjoy!
Serve immediately while warm, with a drizzle of balsamic glaze over the top.
I recommend you enjoy these Crispy Brussels Sprouts right after making them. Leftovers can be stored in the fridge for up to 4 days and reheated on an oiled baking sheet in the oven, but be advised that they won’t be nearly as crunchy as freshly-fried sprouts.
What Goes Well with Restaurant-Style Fried Brussels Sprouts?
We love dipping these Crispy Brussels Sprouts in our homemade (Magic!) Easy Aioli Sauce!
You can also serve these sprouts with stone ground or spicy mustard, or try this tangy Garlic Sauce for a bit of southern flavor.
Looking for More Delicious Side Dishes?
- Roast Red Pepper Aioli and Steamed Artichokes
- Fried Green Tomatoes Recipe (Oven Fried!)
- Brussels Sprouts with Bacon and Beer
- Baked Turnip Fries (+ Air Fryer)
- Roasted Cauliflower with Tahini Dressing
- Crispy Roasted Brussels Sprouts Gratin
- Stacked Tomato Salad with Balsamic Vinegar
- Hibachi Fried Rice
Check the printable recipe card below for the nutrition information including calories, carbohydrates, sodium, protein, potassium, fiber, vitamin c, and calcium percentages.
Fried Brussels Sprouts (Restaurant-Style!)
- Preheat the oven to 200 degrees F, to act as a warmer.
- Set a large deep cast iron skillet (or sauce pot) over medium-high heat. Add 1-2 inches of oil to the pan. Place a cooking thermometer on the side of the pan.
- As the oil warm, line a large plate or rimmed baking sheet with paper towels. Trim the stem tip of each sprout and cut them in half. Leave the cut-stem attached so the Brussels leaves hold together.
- Wait until the oil reaches 375-400 degrees F. Working in 4 small batches, use a spider skimmer with a long handle to gently lower one-quarter of the Brussels Sprouts into the hot oil.
- Quickly step back… They might pop in the first 10 seconds, as the internal moisture hits the oil. Then as the popping slows, gently stir the Brussels and let them fry 2-3 minutes until golden brown.
- Use the skimmer to move the Brussels Sprouts to the holding plate. Sprinkle generously with garlic salt. Then repeat three more times. Move the plate/try to the warm over to keep crispy until ready to serve.
- Serve warm with a drizzle of thick balsamic glaze over the top!