Brussel Sprouts Recipe

Trim and halve

Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Halve each sprout lengthwise so the cut side will have more surface area to crisp.

Season the halved sprouts lightly with 1 tsp salt and 1/2 tsp black pepper. Toss to coat and set aside while you prepare the blanching bath.

Bring water to boil

In a large pot, bring 6 cups of water to a rolling boil with 1 tablespoon kosher salt. While water heats, prepare an ice bath (2 cups ice + cold water) in a large bowl.

Blanch Brussels sprouts

Add the halved Brussels sprouts to the boiling salted water and blanch for 2 minutes. This will partially cook the interior without collapsing the leaves.

Shock and drain

Immediately transfer the sprouts to the ice bath to stop cooking; leave for 2 minutes until cool. Drain well and spread on a clean towel or paper towels. Pat dry thoroughly — removing surface moisture is essential for crisping.

Make batter

Whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1/4 tsp baking powder, and 1/4 tsp salt in a bowl. Gradually whisk in about 3/4 cup cold water until smooth and slightly thick but pourable. If too thin, add a little more cornstarch; if too thick, add a splash more water. Keep batter cold.

Coat sprouts

Working in a single layer, dip each drained, halved sprout into the batter, letting excess drip off. Place coated sprouts on a rack or tray while you heat the oil. Note: If you prefer no batter, skip this section and proceed to dry-fry/fry below.

Heat oil

In a heavy-bottomed pot or deep skillet, pour about 3 to 4 cups neutral oil (enough for 1.5–2 inches depth). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter or a leaf — it should sizzle and float immediately.

First round fry (if battered)

Fry the battered sprouts in batches, 3–5 minutes per batch, until the batter is set and the exterior is lightly golden but not deeply browned. Use a slotted spoon to transfer to a paper-towel-lined tray. Maintain oil temperature between batches.

Direct fry (if no batter)

If you skipped batter, fry the blanched, dried sprouts in 2–3 minute batches, cut side down first. Fry until the cut side is deeply golden-brown and the leaves at the edges are crisp. Transfer to paper towels to drain.

Second crisp fry

For extra crunch, return the fried sprouts to the oil at a higher temperature (375°F / 190°C) for a quick 30–45 seconds just until they become very crisp. Remove and drain on paper towels. This double-fry yields a crunchy exterior and tender inside.

Prepare seasoning oil

While the last batch fries, in a small skillet over medium-low heat combine 1 teaspoon minced garlic and 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey (or maple syrup), 1/2 teaspoon smoked paprika and 1/4 teaspoon crushed red pepper. Warm for 30–45 seconds until fragrant — do not burn the garlic. Remove from heat.

Toss and finish

Place hot fried Brussels sprouts in a large bowl, drizzle the warm seasoning mixture over them and toss gently to coat. Sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onion. Taste and, if needed, adjust with a light pinch of salt or an extra dash of soy for umami.

Serve immediately while hot and crisp. Leftovers can be reheated in a 400°F (200°C) oven for 5–7 minutes to restore crispness, but texture is best right after frying.