Fried Brussel Sprouts Recipe

Prep sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform; leave small ones whole.

Coat

In a medium bowl whisk together the flour, cornstarch, 1 tsp salt, and 1 tsp black pepper. Toss the dry Brussels sprouts in the mixture until lightly and evenly coated. Shake off excess.

Heat oil

Pour 2 cups of vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Fry sprouts

Working in batches (do not overcrowd), add sprouts cut-side down and fry 3–4 minutes until deeply golden and crisp, then flip and fry another 2 minutes. Remove with a slotted spoon to a paper-towel–lined sheet and sprinkle immediately with a pinch of salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Sauté shallots and mushrooms

While sprouts fry, heat 1 tablespoon olive oil in a skillet over medium heat. Add the thinly sliced shallots and sauté 2–3 minutes until beginning to soften. Add the sliced shiitake mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 4–6 minutes until mushrooms release moisture and edges caramelize. Remove from heat and set aside.

Make dressing

In a small bowl whisk together 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1/2 teaspoon toasted ground Sichuan peppercorns, 1/2 teaspoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon grated ginger. If dressing is too thick, add up to 1 teaspoon water to loosen. Taste and adjust honey or soy for sweetness/salt as desired.

Combine warm fried Brussels sprouts and the sautéed shallot–shiitake mixture in a large bowl.

Pour the Sichuan soy honey dressing over the hot sprouts and mushrooms and gently toss to coat thoroughly. The heat helps the dressing cling and slightly glaze the sprouts.

Transfer to a serving plate. Immediately sprinkle the finely grated Manchego evenly over the hot sprouts so it softens and melts slightly. If using, squeeze the juice of 1/2 lemon over the top and scatter chopped cilantro or chives.

Serve immediately while crispy and warm as a small plate.