Fried Brussels & Cauliflower Recipe

Trim the stem ends of the Brussels sprouts, halve any larger ones so pieces are roughly bite-sized. Cut cauliflower into small florets about 1–1½ inches across so pieces are similar in size to the sprouts.

Pat the vegetables dry on paper towels to remove excess moisture — this helps the batter stick and reduces oil splatter.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl beat the egg lightly, then stir into the dry mix with cold water until you have a smooth, slightly thick batter that coats the back of a spoon. If batter is too thick add up to 2 tbsp more cold water.

Heat oil

Pour about 1 cup neutral oil into a deep skillet or Dutch oven to a depth of roughly 1 inch. Heat over medium-high until oil registers 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Batter vegetables and fry

Working in batches to avoid overcrowding, toss a handful of Brussels sprouts and cauliflower florets in the batter to coat completely, letting excess drip off. Carefully lower into the hot oil and fry until golden brown and cooked through, about 3–4 minutes per batch. Use a slotted spoon to transfer fried vegetables to a paper towel-lined tray to drain. Keep finished batches warm in a low oven (200°F/95°C) if desired.

While the last batch fries, combine soy sauce, rice vinegar, honey or maple syrup, sesame oil, red pepper flakes, and lemon or lime juice in a small bowl. Stir until the honey dissolves and the sauce is well combined.

In the same skillet (wipe out excess oil, leaving about 1 tsp) or in a separate large sauté pan over medium heat, add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the sauce and simmer 30–45 seconds to warm and slightly thicken. If you prefer a glaze-like sauce, stir in 1 tsp cornstarch dissolved in 1 tbsp water and simmer another 30 seconds until glossy.

Add the fried Brussels sprouts and cauliflower to the pan with the sauce. Toss gently but thoroughly for 1–2 minutes so each piece is evenly coated and heated through.

Transfer the sauced vegetables to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions. Taste and adjust with an extra pinch of salt, a squeeze more lemon or lime, or additional red pepper flakes if desired.

Serve immediately while hot and crisp. Leftovers can be refrigerated in an airtight container for up to 2 days but will lose crispness.