Fried Brussles Recipe

Prep sprouts

Trim and halve 1 lb Brussels sprouts: slice off the stem end and remove any loose or damaged outer leaves. If some sprouts are large, quarter them so pieces are roughly uniform (about 1/2–3/4 inch thick). Pat dry thoroughly with paper towels — moisture will cause oil to spatter.

Heat oil

Pour 2 cups neutral oil into a large, heavy-bottomed pot or deep skillet with at least 2-inch sides. Clip a candy/deep-fry thermometer to the side and heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, heat until oil is shimmering and a small piece of bread browns in ~40–60 seconds.

Fry sprouts

Working in 2 batches to avoid overcrowding, carefully add halved sprouts cut-side down into the hot oil using a slotted spoon or spider. Fry 3–4 minutes per batch, turning occasionally with the spoon, until the exterior is deep golden-brown and the interiors are tender when pierced with a fork. Adjust heat to maintain 325–350°F (160–175°C). Use a slotted spoon to transfer fried sprouts to a wire rack set over a sheet pan or a plate lined with paper towels to drain. Immediately season each batch with 1/2 tsp of the fine sea salt (divide across batches) and a pinch of freshly ground black pepper while hot.

Safety and leftover oil

When all batches are fried, let oil cool completely before straining and storing or discarding according to local guidance. Do not pour hot oil down the sink.

While the sprouts fry, whisk the aioli: in a medium bowl combine 1/2 cup mayonnaise, 2 tbs Dijon mustard, 1 tbs pure maple syrup, 1 tsp fresh lemon juice, and 1 minced garlic clove. Whisk until smooth. Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp smoked paprika if using. Taste and adjust: add a bit more maple for sweetness or more lemon for brightness. Keep refrigerated until ready to toss.

If you prefer a looser sauce for tossing, thin the aioli with 1–2 tsp warm water, whisking until it reaches a glossy, pourable consistency.

Toss sprouts with sauce: place the drained, hot Brussels sprouts in a large bowl. Add about 3–4 tbs of the maple & Dijon mustard aioli and toss gently to coat evenly. Add more aioli to taste — aim for a light glossy coating rather than drowning the sprouts.

Plate and garnish: transfer the tossed sprouts to a serving platter. Sprinkle 2 tbs chopped fresh parsley over the top if using and give a final small pinch of salt and freshly ground black pepper to taste. Serve immediately with lemon wedges to squeeze over the sprouts for added brightness.

Make-ahead note: the aioli can be made up to 3 days ahead, refrigerated in an airtight container. Fried Brussels are best served immediately; if reheating, re-crisp in a 400°F (200°C) oven on a sheet pan for 5–7 minutes.