Fried Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve large sprouts lengthwise so halves are similar in size; leave small ones whole.

Make batter

In a medium bowl whisk together the egg, cold water, flour, cornstarch, salt, and black pepper until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; adjust with an extra teaspoon of water or flour if necessary.

Crisp prosciutto

Heat a large skillet over medium-high heat. Add thinly sliced prosciutto in a single layer (no oil) and cook 1–2 minutes per side until crisp. Transfer to a paper-towel-lined plate to drain and cool; once cool, break into bite-sized shards.

Fry Brussels sprouts

In a heavy pot or deep skillet, heat vegetable oil to 350°F (175°C). Pat the sprouts dry. Working in batches to avoid crowding, toss sprouts in the batter to coat evenly, letting excess drip back into the bowl. Carefully add coated sprouts to the hot oil and fry until golden brown and crispy, about 3–5 minutes per batch depending on size. Use a slotted spoon to transfer fried sprouts to a wire rack or paper towels to drain and season immediately with a light pinch of salt. Repeat until all are fried.

Combine balsamic vinegar and brown sugar in a small saucepan. Bring to a gentle simmer over medium heat, then lower heat and simmer until reduced by about half and slightly syrupy, about 8–12 minutes. Stir occasionally. Remove from heat and let cool slightly; the reduction will thicken more as it cools. Taste and adjust sweetness with a touch more sugar if desired.

In a small bowl whisk together minced shallot, Dijon mustard, red wine vinegar, honey, salt, and pepper. Slowly whisk in the olive oil and bacon drippings (or neutral oil) until emulsified. Stir in finely chopped cooked bacon. Taste and adjust seasoning.

Place fried Brussels sprouts on a serving platter. Drizzle about 1–2 tablespoons of the bacon vinaigrette over the sprouts, then artistically drizzle the balsamic reduction in a thin stream across the top (use remaining reduction for guests to add more if desired). Scatter crisp prosciutto shards over the sprouts. Finish with chopped parsley and a light sprinkling of grated Parmesan if using. Serve immediately while hot and crispy.