Frying Brussels sprouts makes them crispy AND tender.
- 2 pounds Brussels sprouts, ends trimmed and quartered (or halved depending on the size)
- Oil for frying (high temp like avocado or safflower)
- A large work, deep pot or dutch oven
- Plate with paper towel for fried Brussels sprouts
- Sauce to add to cooked Brussels sprouts
NOTE: Your choice of oil is very important. Using a “low temperature” oil (like olive oil) for frying causes the oil to break down and oxidize, which introduces free radicals into your body.
Here’s a recipe for a Chili Fish Sauce, but you could use your favorite homemade or store-bought flavoring.
- 1 cup water
- 1/2 cup fish sauce (use Tamari for Gluten Free)
- 2 tablespoons sugar
- 2 fresh chiles, minced (or to taste)
- 3 tablespoons minced garlic
- 3 tablespoons fresh lime juice
- Bring to a boil and thicken by stirring in 1 Tablespoon corn starch mixed with 1 Tablespoon water
- Prepare your sauce.
- Fill your frying pan with two inches of oil and heat to about 350 to 375 degrees.
- Test the oil temperature by frying one piece of Brussels sprout; if it bubbles and cooks quickly, then the oil is ready.
- Fry the Brussels sprouts in batches, about 1/4 of the Brussels sprouts at a time, until they are golden brown, or about 3 minutes.
- Remove them from oil and blot them on paper towels to remove excess oil.
- Once all Brussels sprouts are fried and crispy, combine them in a large bowl, toss with your sauce and serve warm.
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