Dr. Wendy Leigh White's Blog

Fried Brussels Sprout Recipe

Fried Brussels Sprouts Recipe

Frying Brussels sprouts makes them crispy AND tender.

So long soggy, bitter baby cabbages! This quick and tasty cooking method captures the true yummy-ness of Brussels sprouts.

You’ll need:

  • 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

Cooking:

  • 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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