Fried Brussels Sprouts Recipe

Prep sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellowed outer leaves. Cut each sprout in half lengthwise; for very large sprouts, quarter them so pieces are roughly uniform in size.

Pat the halved sprouts dry with a kitchen towel or paper towels—moisture prevents proper browning when frying.

Season the halved sprouts with 1 tsp salt and 1/2 tsp freshly ground black pepper; toss gently to coat.

In a heavy skillet or sauté pan (large enough to hold sprouts in a single layer), warm 1 cup neutral oil over medium-high until it reaches 350°F (175°C) for shallow frying, or until shimmering and a small breadcrumb sizzles immediately. If you don't have a thermometer, test with a small piece of sprout: it should sizzle vigorously but not smoke.

Working in batches to avoid overcrowding (3–4 minutes per batch depending on size), place cut-side down in the hot oil and fry until deeply golden and crisp on cut sides, then flip to color the rounded sides briefly. Total frying time per batch about 5–7 minutes, until tender through when pierced with a knife and nicely caramelized.

Transfer fried sprouts to a paper towel–lined tray to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Finely mince 1 clove garlic.

In a small skillet, melt 1 tablespoon unsalted butter over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown).

Add 3/4 cup panko breadcrumbs and cook, stirring constantly, until the crumbs are golden and crisp, about 2–3 minutes.

Remove from heat and stir in 1/2 teaspoon lemon zest, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. Set breadcrumbs aside.

Roughly chop 8 oz romanesco into florets. Finely mince 1 shallot and 1 clove garlic.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the shallot and sauté until softened and translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Add the romanesco florets and 1/2 cup vegetable or chicken stock. Bring to a simmer, cover, and cook until the romanesco is very tender, 8–10 minutes.

Carefully transfer the cooked romanesco, shallot, and cooking liquid to a blender or use an immersion blender. Add 2 tablespoons heavy cream, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Purée until very smooth. If sauce is too thick, add up to 2 tablespoons additional stock to reach a spoonable but not runny consistency.

Taste and adjust seasoning. Keep warm (low heat) until ready to plate.

Spoon a generous tablespoon or two of warm romanesco sauce onto each plate as a base (or onto a shared platter).

Arrange the fried Brussels sprouts on top of the sauce, cut sides up where possible so the crisped surfaces are visible.

Scatter the aromatic breadcrumbs over the sprouts to add crunch.

Finish by grating about 1/2 cup Parmigiano-Reggiano over the dish and, if desired, drizzle 1 teaspoon extra-virgin olive oil over the top.

Serve immediately while sprouts are hot and crisp.