Perfect Crispy Brussels Sprouts Recipe | A Spicy Perspective (2024)

Perfect Crispy Fried Brussels Sprouts Recipe– It’s easy to make restaurant-style, crispyfriedBrussels Sprouts at home – no deep fryer required! Serve the best fried Brussels Sprouts with abalsamic glazeon top and side of our Magic Aioli Dipping Sauce for a delicious appetizer or side dish.

Brussels Sprouts areBack, Baby.

Once treated like the black sheep of the vegetable world, these humble sprouts havefinallybeen 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 sproutsextra crispyand 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 neverquiteas crispy at home as they are at restaurants is that restaurants almost alwaysfry them. Of course!

ThisPerfect Crispy Brussels Sproutsrecipe 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 wonderfullyearthy, freshflavor and crunch. Frying is the perfect cooking method for giving Brussels thatcrave-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 bothgluten-freeandvegan. You simply toss Brussels Sprouts into hot oil, strain, and season! The leaves become extra crispy while the entire sprout stays terrificallyfork-tender.

Topping fried Brussels with athick, robust balsamic glazeadds 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 withbig flavor.

Here’s what you need to make the best Restaurant-Style Fried Brussels Sprouts:

• Brussels sprouts–fresh, not frozen
• Vegetableoil–or peanut oil, or lightolive 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

Instructions…

This easy appetizer or side dishonly takes a few minutesto 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 alarge 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. Thenprepare the Brussels Sproutsby washing anddrying thoroughlyTrim the stem-tip on each sprout, and cut them in half. Be sure toleave the stem attachedso 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 sproutsand 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 saltwhile they are hot.

Repeat the frying processthree 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 adrizzle of balsamic glazeover the top.

I recommend you enjoy these Crispy Brussels Sprouts right after making them. Leftoverscanbe 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 tangyGarlic Saucefor 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.