Fried Brussels Recipe

Make quick pickled Fresnos

Thinly slice the Fresno chilies into rings (remove seeds if you prefer less heat). In a small saucepan combine 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Bring to a simmer just until sugar and salt dissolve, then remove from heat. Place sliced Fresnos in a small jar or bowl and pour the warm brine over them. Let sit at least 15 minutes while you prep everything else; for best flavor refrigerate 30 minutes or more.

Trim the Brussels sprouts: halve larger sprouts through the stem; leave small ones whole. Pat dry thoroughly with paper towels — dryness helps coating adhere and prevents oil splatter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms (similar to pancake batter). Chill batter 5–10 minutes in the refrigerator — cold batter yields a crisper crust.

Heat oil

Pour approximately 6 cups neutral oil into a large, heavy-bottomed pot or Dutch oven (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily.

Coat & fry Brussels

Working in batches to avoid overcrowding, toss halved/whole Brussels briefly in a bowl to remove loose leaves. Dip each sprout into the batter, letting excess drip off, then carefully lower into hot oil. Fry 3–4 minutes per batch until golden brown and deeply crisp, flipping gently if needed. Avoid large batches — keep oil temperature near 325–350°F by not adding too many at once.

Use a slotted spoon to transfer fried Brussels to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a light pinch of kosher salt. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Make hot honey

In a small saucepan combine 1/2 cup honey, 1 tbsp apple cider vinegar, 1 tsp light corn syrup (optional), 1/2 tsp red pepper flakes, 1/4 tsp smoked paprika and 1/4 tsp salt. Warm gently over low heat, stirring, until honey is fluid and flavors meld (do not boil). Taste and adjust heat/salt. Keep warm off-heat.

Toast almonds

In a small dry skillet over medium heat toast 1/4 cup sliced almonds, shaking frequently, until fragrant and lightly golden, 2–3 minutes. Remove to a plate to cool.

Place drained fried Brussels sprouts in a large mixing bowl. Drizzle 3–4 tablespoons of the warm hot-honey over them and gently toss to coat evenly. Add more honey to taste — you want a glossy, lightly sweet coating, not drowning in sauce.

Transfer coated Brussels to a serving bowl or platter. Scatter toasted sliced almonds and 1/4 cup freshly grated Parmesan over the top. Drain a few pickled Fresno rings and distribute them across the sprouts. Finish with a squeeze (1/2 tbsp) fresh lemon juice and sprinkle with 1 tbsp finely chopped parsley if using. Serve immediately while hot and crisp.