Fried Brussels Sprouts Recipe

prep sprouts

Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Halve larger sprouts lengthwise so pieces are roughly even; leave small ones whole. Pat dry.

fry sprouts

Pour vegetable oil into a heavy-bottomed skillet or dutch oven to reach about 1/2" depth (about 2–3 cups). Heat over medium-high until oil registers 350°F (175°C) or a small piece of sprout sizzles on contact. Working in batches to avoid crowding, fry sprouts cut-side down first for 3–4 minutes until deeply golden and crisp, then flip and fry 2–3 more minutes until cooked through and crisped. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Season immediately with 1 tsp kosher salt and 1/2 tsp black pepper while hot.

Arrange arugula on a serving platter or individual plates as a peppery bed for the fried sprouts.

Combine mayonnaise, Dijon, lemon juice, minced garlic, hot sauce (if using), 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Stir until smooth. Fold in sliced scallions and diced/halved tomatoes. Taste and adjust seasoning. Refrigerate until ready to serve.

In a small nonstick skillet over medium heat, combine 2 tbsp sugar and 1 tbsp water. Stir until sugar dissolves and mixture comes to a simmer. Add walnuts and toss to coat. Cook, stirring frequently, 2–3 minutes until the sugar thickens and coats the nuts and liquid evaporates, leaving a glossy candy. Immediately sprinkle with 1/8 tsp sea salt and transfer to parchment to cool and harden; break into bite-sized pieces once set.

In a small saucepan or skillet over low heat, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tbsp hoisin, 1/2 tsp sesame oil, minced garlic, and grated ginger. Bring to a very gentle simmer. Mix 1 tsp cornstarch with 1 tsp water to make a slurry, then whisk into the simmering sauce. Cook 1 minute until thickened and glossy. Remove from heat and keep warm. Toss 2–3 tbsp of the sauce with the fried Brussels sprouts (reserve extra for drizzling) so they are evenly coated but still crisp.

Whisk together 1/2 cup buttermilk, 1/4 cup sour cream, 2 tbsp mayonnaise, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp hot sauce, 1/4 tsp salt and 1/4 tsp pepper until smooth. Adjust thickness with a little more buttermilk if desired. Chill until assembly.

On the arugula bed, arrange the sauced Brussels sprouts in a single layer. Spoon dollops of the tomato & scallion remoulade across the sprouts (or serve remoulade alongside). Scatter candied walnuts over the top.

Drizzle remaining sticky Asian sauce sparingly for extra shine and flavor. Using a squeeze bottle or spoon, artistically drizzle the spicy buttermilk ranch over the dish to taste.

Finish with toasted sesame seeds and additional thinly sliced scallion greens. Serve immediately so the sprouts remain crisp and the walnuts retain crunch.