Fried Brussels Sprouts Recipe

Prepare sprouts

Rinse 1 lb Brussels sprouts under cold water, trim the stem ends and remove any loose or yellowed outer leaves. If sprouts are larger than golf-ball size, halve them through the stem; otherwise leave whole.

Dry thoroughly

Pat the sprouts very dry with a clean kitchen towel or paper towels. Excess moisture prevents the batter from sticking and causes oil splatter.

Make batter

In a medium bowl whisk together 1 tbsp all-purpose flour, 1 tbsp cornstarch, and 1/4 tsp baking powder. In a separate small bowl whisk 1 large egg with 1/2 cup cold water until combined. Pour the egg mixture into the dry ingredients, add 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and whisk briefly until smooth. The batter should coat but not be excessively thick — add up to 1 tbsp more water if needed.

Coat sprouts

Working in batches, toss the dried Brussels sprouts in the batter to thoroughly coat each piece. Use a slotted spoon or tongs to lift them out, letting excess batter drip back into the bowl.

Heat oil

Pour about 1 cup neutral oil into a heavy-bottomed skillet or sauté pan (or a small Dutch oven) to a depth of roughly 1/2 to 3/4 inch. Heat over medium-high until shimmering and a small drop of batter sizzles immediately and turns golden (approximately 350–370°F / 175–185°C). If you don't have a thermometer, test with a 1/4 tsp of batter.

Fry in batches

Carefully add a single layer of battered Brussels sprouts to the hot oil, leaving space between pieces. Fry without overcrowding for 3–5 minutes, turning occasionally, until the coating is crisp and golden brown and the sprouts are tender when pierced with a skewer. Adjust heat as needed to maintain temperature.

Drain

Use a slotted spoon to transfer fried sprouts to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Lightly season with a pinch of additional salt while hot. Repeat with remaining sprouts and batter.

Make finishing sauce

While the last batch fries, combine 1 tsp minced garlic, 1 tbsp soy sauce, 1/2 tbsp rice vinegar, 1 tsp honey or maple syrup, and 1/4 tsp red pepper flakes in a small bowl. Stir until honey is dissolved.

Toss or drizzle

Place drained fried Brussels sprouts in a large bowl. Pour the sauce over them and gently toss to coat evenly (or drizzle sauce lightly over individual servings if you prefer them crisper).

Garnish & serve

Sprinkle 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced green onions over the sprouts. Serve immediately with lemon wedges on the side for squeezing, if desired.