Flash-Fried Brussels, Honey Balsamic Glaze, Maldon Sea Salt

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry.

Prepare the Brussels Sprouts

In a large pot or deep fryer, heat the olive oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the Brussels sprouts to the hot oil in batches, frying for about 3-4 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

Flash-Fry the Brussels

In a small saucepan, combine honey and balsamic vinegar over medium heat. Bring to a simmer and cook for about 3-5 minutes, or until it thickens slightly.

Make the Honey Balsamic Glaze

Drizzle the honey balsamic glaze over the crispy Brussels sprouts and sprinkle with Maldon sea salt before serving.

crispy brussels

Recipe information

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