Fried Brussels Recipe

Prepare Brussels

Trim the stem ends of 1 lb Brussels sprouts and remove any yellow or loose outer leaves. Halve larger sprouts lengthwise so pieces are roughly uniform (quarters if very large). Pat dry thoroughly—dry surface is crucial for good browning.

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven over medium-high heat until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. If you don’t have a thermometer, maintain a steady medium-high heat; oil should shimmer but not smoke.

Working in a single layer (you may need two batches), add halved Brussels cut-side down to the hot oil. Fry, undisturbed, until the cut side is deep golden-brown and crisp, about 3–5 minutes. Stir or flip and cook an additional 2–3 minutes until tender and crisped on multiple sides.

Use a slotted spoon to transfer fried Brussels to a paper-towel-lined tray to drain. Immediately season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper while still hot so the seasoning adheres.

While oil is heating (or in a small skillet after frying), melt 1 tbs unsalted butter over medium heat. Add 1/2 cup whole almonds and toast, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Take care not to burn.

Remove almonds from heat, sprinkle with 1/4 tsp flaky sea salt, and let cool slightly. Roughly chop or leave whole depending on desired texture.

Thinly slice 3 Fresno chiles into rings (remove seeds for milder pickles). In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp kosher salt. Bring to a simmer to dissolve sugar and salt, then remove from heat.

Place sliced Fresnos in a small jar or bowl and pour the hot pickling liquid over them. Let cool to room temperature, then refrigerate for at least 20 minutes (longer for more flavor). The quick-pickled chiles will keep refrigerated for up to 2 weeks.

In a small saucepan over low heat, warm 1/4 cup honey gently—do not boil. Stir in 1/2 tsp red pepper flakes and 1 tsp lemon juice. Keep warm for 1–2 minutes to infuse the chile heat into the honey, then remove from heat.

Stir in 1/4 cup freshly grated Parmesan and 1/4 tsp salt until the cheese softens and blends slightly into the honey. The mixture will be syrupy with flecks of cheese; this is the Parmesan hot honey to drizzle over the finished dish.

Arrange fried Brussels sprouts on a serving platter or individual plates. Scatter toasted almonds over the sprouts.

Spoon a few rings of pickled Fresnos across the sprouts for bright acidity and heat.

Drizzle the warm Parmesan hot honey evenly over the plated Brussels. Finish with an optional 1 tbs chopped parsley for color and an extra sprinkle of flaky sea salt if desired.

Serve immediately while the sprouts are hot and crisp. Leftovers can be stored refrigerated (separate honey) and gently reheated in a hot skillet to re-crisp.