Fried Brussels Sprouts Recipe

5 stars (10 reviews)

This is my favorite fried Brussels sprouts recipe to make at home when I’m craving a veggie-packed side that’s seriously crispy, crunchy and delicious. These perfectly tender sprouts deliver restaurant-worthy flavors in under 30 minutes, too!

Prep Time10

Cook Time12

Total Time22

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: servings

Calories: 296kcal

Author: Sommer Collier

Ingredients

2 pounds Brussels sprouts halved
4-5 cups vegetable oil or peanut oil
2 teaspoons garlic salt
¼ cup balsamic glaze

US Customary - Metric

Instructions

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!

Video

Notes

Serve with our Magic Aioli for dipping.

Place leftover Brussels sprouts in an airtight container and store in the refrigerator for up to 3 days. Reheat in an air fryer for 5-7 minutes at 375 degrees Fahrenheit or in a saucepan over medium heat.

Nutrition