Fried Brussels Sprouts Recipe

Prepare Brussels sprouts

Trim stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half lengthwise so all pieces are similar in size (aim for 1/2–3/4" pieces). Pat dry with paper towels.

Render pork belly

In a medium nonstick skillet over medium heat, add the pork belly pieces (no additional oil). Cook, stirring occasionally, until the fat renders and pieces are browned and crisp, about 10–12 minutes. Remove pork with a slotted spoon to drain on a paper towel-lined plate, reserving 1–2 tablespoons of rendered fat in the skillet. If you have excess fat, reserve 1–2 tablespoons and discard the rest or save for another use.

Make batter

In a bowl whisk together the flour, cornstarch, baking powder, kosher salt, and black pepper. Add buttermilk and whisk until a thick, slightly lumpy batter forms. If batter is too thick to coat, add up to 1 tablespoon water.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to reach about 1/2" depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and bubbles immediately.

Coat and fry

Toss halved Brussels sprouts in a bowl to remove any loose particles, then dip each sprout half into the batter, letting excess drip off. Fry in batches without overcrowding for 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels. Fry until all sprouts are crisp (about 8–10 minutes total depending on batch size).

Pan-fry leftover sprouts with pork fat (optional)

If you reserved rendered pork fat, add it back to a skillet over medium-high heat and add any smaller whole sprouts or extra halves; sear 2–3 minutes until color is deepened. This step is optional but adds pork flavor.

Re-crisp pork belly

If the rendered pork belly lost some crispness, return it to hot oil or a 400°F (205°C) oven for 2–3 minutes to re-crisp. Drain on paper towels.

Combine orange blossom honey, fresh orange juice, rice vinegar, soy sauce, red pepper flakes, and unsalted butter in a small saucepan over low heat. Stir constantly until butter melts and the mixture is shiny and slightly thickened, about 2–3 minutes. If glaze is too thick, whisk in up to 1 teaspoon warm water to reach a glossy, pourable consistency. Taste and adjust—add more vinegar for brightness or more honey for sweetness.

Keep glaze warm on the lowest heat setting and whisk occasionally while finishing the sprouts.

Place the fried Brussels sprouts in a large mixing bowl or on a platter while still hot. Pour 2 tablespoons of the warm orange blossom honey glaze over the sprouts and gently toss to coat evenly. Add the crisped pork belly pieces and toss lightly to distribute them without breaking the crust on the sprouts.

Transfer to a serving platter. Immediately grate the Parmesan over the hot glazed sprouts so it melts slightly. Sprinkle chopped parsley and lemon zest (if using). Finish with a light pinch of coarse sea salt to taste and a small extra drizzle of glaze if desired.

Serve hot as an appetizer or side.