Fried Brussels Sprouts - Crispy, Shattery outside and Tender Inside
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Fried Brussels Sprouts - Crispy, Shattery outside and Tender Inside
As an appetizer, a side dish, or even on a sandwich, they are offered at restaurants in Portland, Oregon. Fortunately, they are also very easy to make at home!
The favorite restaurant Brussels sprouts are served in San Diego.
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At BO-Beau Kitchen + Bar, they bring a huge stack of brussels to the table on a rustic wood serving board topped with salty Parmesan shavings and drizzles of sweet and tangy balsamic glaze.
It is a classic combination that is sure to be delicious. There are even fantastic vegan parmesans these days if you want to go totally plant-based.
You can also omit the cheese and use the balsamic glaze on its own.
Why fry Brussels sprouts?
There's really no way to compare the texture of fried sprouts to any other preparation.
They are crunchy and caramelized on the outside, soft on the inside and will delight anyone, vegetable lover or not.
Serve them alongside burgers or hot dogs for a change up from the usual fries, enjoy them as a snack at cocktail hour or as part of an appetizer.
Frying utensils
Frying can be a bit intimidating (I know it was for me at first) since you're working with a lot of hot oil.
Just make sure you keep a few safety practices in mind and have the right tools on hand, and you'll be golden (fried).
First of all, your pan needs to be fairly sturdy and have reasonably high sides; you want the weight so the oil can maintain a constant temperature and the high sides to reduce spattering and prevent potential spillage.
With the oil coming up halfway up the side of the pan, there should be a few inches of extra headroom.
I like to use a splash screen (that's the one I have), a kitchen spider, and heat resistant gloves.
You can fry without a splatter screen, but it keeps the overall mess down and makes frying safer, as raw sprouts tend to bubble and splatter.
The spider makes it easy to gently lower and lift ingredients from the pan, and the mitts keep hands and arms safe.
A frying thermometer or instant read thermometer is useful for monitoring the temperature of the frying oil.
Lastly, you'll want a baking sheet with a cooling rack on top as a landing spot for the fried sprouts to cool.
Tips for the Best Fried Brussels Sprouts
For the crispiest, well-cooked brussels sprouts, cut medium to large brussels sprouts in half. The tiny sprouts (3/4 inch in diameter) can be fried whole.
Right after transferring your brussies to the cooling rack, sprinkle them with salt or any other seasoning you like.
While they're hot is the best time to season - wait too long and the salt won't stick either.
As for other seasoning options, a cajun spice mix, everything bagel seasoning, za'atar, or chaat masala are some of my favorites.
Serve fried Brussels sprouts on their own or with a sauce.
A sriracha mayonnaise or garlic aioli are tasty options, as is ranch dressing or hamburger sauce.
Ingredients
2 pounds of Brussels sprouts
1 (48 oz) bottle (6 cups) vegetable oil or canola oil, or as needed
Fine sea salt or kosher salt, to taste
1/4 cup grated Parmesan cheese
2 tablespoons balsamic glaze
Special equipment
Heavy, deep-bottomed pot or saucepan (3 1/2 to 5 quarts)
spider or large skimmer
Splash screen (optional but preferred)
Method
Preheat the oven and prepare the frying station:
Preheat oven to 200ºF.
Place a cooling rack on top of a baking sheet. Place a medium-large (3 1/2 to 5 quart) deep, heavy-bottomed pot or skillet on the stove.
Add enough oil to reach the middle of the pan, leaving a few inches above the oil, and heat to 375ºF over medium heat (this will take about 15 minutes).
If you use a frying thermometer, attach it to the side of the pan.
Have your backsplash, kitchen spider, and heat-resistant gloves handy.
Prepare the Brussels sprouts:
Trim the browned stem ends off the Brussels sprouts and remove any bruised or spotted leaves. Cut medium or large Brussels sprouts in half.
Small Brussels sprouts (3/4 inch in diameter or less) can be left whole.
Fry the Brussels sprouts:
When the oil reaches 375ºF, pile a quarter of the Brussels sprouts (1/2 pound) in the basket of the kitchen spider and, wearing heatproof gloves, slide the sprouts carefully but quickly into the oil to fry.
They will start spitting and spitting right away.
Immediately cover the pan with the splatter screen and set a timer for 3 minutes.
Remove the splatter screen and check the Brussels sprouts by stirring them. Fry for another minute or so, until golden brown but not blackened or burned.
Use the spider to remove the brussels sprouts from the oil, gently shake off any excess oil in the pan, and transfer the sprouts to the wire 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 time.
Bring the oil back to temperature. Fry the remaining Brussels sprouts in 3 more batches, transferring to the baking sheet, salting as you go.
Cover and serve the sprouts:
When all the Brussels sprouts are fried, transfer them to a plate. Sprinkle in the grated Parmesan and drizzle the balsamic over the top. Serve immediately.
Fried Brussels sprouts are best served fresh. They will keep, refrigerated, for 2 to 3 days.
To reheat, spread out on a baking sheet and bake at 350ºF for 5 minutes.
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