Crispy Fried Brussels Sprouts Recipe

1. Prep

Trim stem ends of Brussels sprouts and remove any loose or yellow outer leaves. If sprouts are large, halve them lengthwise; if small, leave whole. Rinse under cold water and pat dry thoroughly with kitchen towels — removing surface moisture is essential for crisping.

2. Heat oil

Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 2 inches (about 3–4 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a single sprout — it should sizzle steadily on contact.

3. Fry in batches

Working in small batches to avoid overcrowding, carefully lower sprouts into the hot oil using a slotted spoon or spider. Fry for 3–5 minutes per batch, stirring occasionally, until the outsides are deep golden-brown and crispy and the insides are tender when pierced with a skewer. Smaller sprouts will cook faster; check after 2.5 minutes.

4. Drain and season

Use a slotted spoon to transfer fried sprouts to a paper towel–lined baking sheet to drain excess oil. Immediately while still hot, sprinkle with kosher salt and freshly ground black pepper, then toss gently to distribute.

5. In a small bowl, stir together smoked paprika, garlic powder, onion powder, ground cumin, cayenne, and brown sugar until evenly combined. Taste a pinch and adjust cayenne or brown sugar to your preference for heat/sweetness balance.

6. Sprinkle the house spice blend over the hot, drained Brussels sprouts (about 1–1.5 teaspoons of blend per 1.5 lbs of sprouts), tossing to coat evenly so the spices adhere to the oil on the sprouts. Reserve any leftover spice blend for additional passing at the table.

7. Make dip

In a medium bowl, combine mayonnaise, sour cream, mashed roasted garlic cloves, minced chipotle in adobo, fresh lime juice, honey, smoked paprika, and salt. Stir until smooth and homogenous. Taste and adjust seasoning — add more chipotle for heat or a touch more honey/lime for balance.

8. Cover and chill dip for at least 20 minutes to allow flavors to marry. Bring to room temperature for 10 minutes before serving if chilled heavily.

9. Transfer the seasoned crispy Brussels sprouts to a serving platter. Sprinkle chopped cilantro over the top and arrange lime wedges alongside.

10. Serve immediately with the roasted garlic chipotle dip on the side for dipping. Provide extra house spice blend at the table for guests who want more heat or smokiness.