Fried Brussels Sprouts Recipe

Prepare peppers

Slice Fresnos into 1/8–1/4-inch rounds (discard stems). Place in a small heatproof jar or bowl.

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt. Bring to a simmer just until sugar dissolves, about 2 minutes.

Pour hot brine over sliced peppers, press down so peppers are submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes (can be made up to 24 hours ahead).

Prep sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Halve large sprouts lengthwise; leave small ones whole so pieces are roughly uniform and about 1–1.5 inches.

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. In a separate small bowl whisk 1 egg with 3/4 cup cold water until combined. Pour wet into dry and whisk briefly to a slightly lumpy batter — do not overmix. Batter should cling to the sprouts; if too thick add up to 2 tbsp more water, if too thin add a tablespoon more flour.

Working in batches, toss halved sprouts in the batter to coat thoroughly and allow excess to drip back into the bowl for 30–60 seconds before frying.

Pour 4 cups neutral oil into a wide, heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat oil over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown in ~45 seconds.

Fry the battered sprouts in small batches (about 8–12 pieces depending on size) so oil temperature returns quickly. Fry until golden brown and crisp, 3–4 minutes, turning once as needed. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet (helps keep them crisp). Repeat with remaining sprouts.

If oil temperature drops below 325°F between batches, allow it to come back up before adding more.

Make glaze

While frying, combine 1/2 cup honey, 1 tbsp fresh lemon juice, 1/2 tsp red pepper flakes, 1 tsp apple cider vinegar and 1/4 tsp salt in a small saucepan. Warm over low heat until honey loosens and flavors meld, about 2–3 minutes. Do not boil. Keep warm and stir occasionally.

Taste and adjust heat: add a pinch more red pepper flakes for more heat or 1/2 tsp water if glaze becomes too thick.

Place hot fried Brussels sprouts in a large mixing bowl. Drizzle about 3–4 tbsp of the hot honey glaze over the batch (start conservatively). Toss gently to coat evenly; you want a light glossy glaze, not a sticky pool.

Transfer glazed sprouts to a serving platter. Scatter 1/2 cup toasted sliced almonds and 1/2 cup freshly grated Parmesan over the top. Spoon some pickled Fresno peppers over the sprouts as desired (reserve pickling liquid for another use).

Finish with a sprinkle of flaky salt (about 1/2 tsp) and 2 tbsp chopped parsley if using. Serve immediately while hot and crisp.