I love the rebrand that brussels sprouts has had in the last decade. Although I love setting my timer and slow roasting my brussels in the oven, flash frying brussels is my preferred cooking method. The deep frying allows the outside layer to be crispy and crunchy while the inside is perfectly tender. This deep-fried brussels sprouts recipe is perfect for those who want fried sprouts without visiting their favorite restaurants to get consume it.
Whenever I make this recipe, I love to pair it with sriracha mayo and feta cheese. Pairing all these ingredients together makes this recipe even better!
Why you’ll love this Deep-fried Brussels Sprouts recipe:
- Full of vitamins (specifically vitamin c) although fried
- Great and fun appetizer for the table
- Perfect for delicious side dish
- Easy to reheat after deep frying
What is flash frying?
Flash-frying is a high-temperature technique where food is quickly fried in extremely hot oil for a short period. This cooking method is designed to cook the exterior of the food rapidly while creating a crispier texture while maintaining the interior’s moisture and natural flavors. The cooking temperature is typically done at 375F or higher.
Benefits of flash frying:
- Preserves delicate ingredients as well as texture.
- Reduces oil absorptions compared to other methods of frying
Common Questions:
1. How do I store leftover crispy Brussels sprouts?
Place in an airtight container and store in the refrigerator for up to 3 days.
2. Is there a different way of preparing the Brussels sprouts without frying?
It is possible to place Brussels sprouts in a warm oven to cook, however, I highly recommend deep frying.
Simple Ingredients for deep fried brussels sprouts:
Fresh Brussels sprouts – When fried, the caramelized flavor with crispy edges and the center tenders
Mayonnaise – Base of the sauce; adds a richness while balancing the bold heat of the sriracha and lemon acidity.
Lemon zest + juice – Brightens to sauce with it citrus and fresh flavor
Garlic – Provides a savory depth to the sauce
Sriracha – Adds the heat and spiciness while adding the bold spice with a bit of sweet undertones
Black Pepper – Adds both mild and earthy heat to enhance the overall spiciness.
Kosher salt – Enhances all the other flavors; adds a savory touch that ties all ingredients together.
Feta cheese – Tangy, salty, and creamy flavors balances the spiciness of the sriracha mayo.
Oil for frying – Peanut oil or vegetable oil will work best for this recipe.
Instructions for Deep-fried Brussels Sprouts:
Prepare the sriracha mayo so the sauce has time to meld with other ingredients. Add mayo, freshly minced garlic, lemon zest and juice, and kosher salt into a small bowl. Mix well and cover. Set aside in the refrigerator.
Clean brussel sprouts thoroughly. Brussels has many layers so it’s best to clean through the leaves as best as you can. Make sure to rinse and pat the brussels to dry thoroughly with paper towels. If not, the excess water can cause the oil to splatter while frying. Cut off the ends of the sprout and also cut the sprouts in half.
In a large pot, deep fryer, or dutch oven, heat enough oil temperature to 375F.
Using a slotted spoon, carefully place the sprouts in the hot oil. Cook for 3-4 minutes on each side or until Brussels leaf’s are golden brown. You may need to use a splatter screen to avoid any oil from splattering.
After you see the browning on the brussel sprouts, remove sprouts from the hot oil and place them on a wire rack to cool and drain excess oil. Remove sriracha mayo from the refrigerator to prepare with brussel sprouts.
Place crispy Brussels sprouts on a serving plate or dish and drizzle with the sriracha mayo. Top the dish with feta cheese and you have it your crispy brussel sprouts dish!
Refer to the detailed recipe card car below for more notes and suggestions.
Do you love brussel sprouts? Try my Honey Sriracha Brussel Sprouts recipe.
Deep-fried Brussels Sprouts
Deep-fried Brussels Sprouts with sriracha mayo and feta.
Ingredients
- 9 lbs Brussels Sprouts
- 1/2 cup Feta cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Sriracha Mayo
- 1/2 cup mayo
- 1/2 lemon zest and lemon juice
- 2 garlic cloves, minced
- 1 tablespoon sriracha sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the sriracha mayo so the sauce has time to meld with other ingredients. Add mayo, freshly minced garlic, lemon zest and juice, and kosher salt into a small bowl. Mix all ingredients well and cover. Set aside the sriracha mayo in the refrigerator.
- Clean brussel sprouts thoroughly. Brussels has many layers so it's best to clean through the leaves as best as you can. Make sure to rinse and pat the brussels thoroughly. If not, the excess water can cause the oil to splatter while frying.
- Cut off the ends of the sprout and also cut the sprouts in half.
- In a large skillet or dutch oven, heat temperature of the oil to 375F. You can use a cooking thermometer to find the degrees F by holding it to the side of the pot.
- Using a slotted or wire spoon, carefully place the sprouts in the hot oil in small batches. Cook for 3-4 minutes on each side or until outer leaves are golden brown.
- Once you notice the crispy exterior of the leaves, remove the crispy fried Brussels sprouts from the hot oil and place them on a wire rack or baking sheet to cool and drain excess oil.
- Immediately season with kosher salt and black pepper while the brussels are hot from the oil.
- Remove sriracha mayo from the refrigerator to prepare with brussels sprouts.
- Place brussels sprouts on a serving dish and drizzle with the sriracha mayo. Top the dish with feta cheese and you have it your crispy brussel sprouts dish!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 613Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 28mgSodium: 1058mgCarbohydrates: 75gFiber: 27gSugar: 20gProtein: 29g
This is an estimate and may not be 100% correct.