Fried Brussel Sprouts Recipe
Served with a chipotle mayo dipping sauce
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Ingredients
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Brussels Sprouts
Chipotle Mayo Sauce
Method
Brussels Sprouts
Prepare sprouts
Trim the stem ends of the brussels sprouts and remove any loose or damaged outer leaves. Cut each sprout in half lengthwise; if some are very large, quarter them so pieces are roughly uniform (about 1" pieces). Pat dry with paper towels — removing surface moisture helps them crisp.
Make the coating batter
In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika. Gradually whisk in the cold water until a thick, smooth batter forms that coats the back of a spoon. The batter should be slightly thicker than pancake batter; add a splash more water or a tablespoon more flour if needed to adjust.
Heat oil
Pour about 1 cup (or enough to have a 1" depth) of vegetable oil into a heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and browns within 20–30 seconds. Maintain heat so oil stays between 325–350°F while frying.
Coat and fry
Working in batches (do not overcrowd), toss halved sprouts in the batter to coat, shaking off excess. Carefully lower coated sprouts into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 3–4 minutes per batch, flipping if necessary so all sides brown evenly. Adjust heat as needed to avoid burning.
Drain and season
Using a slotted spoon, transfer fried sprouts to a paper-towel-lined baking sheet. Immediately season with a light sprinkle of salt (about 1/4 tsp per batch) and a pinch of additional smoked paprika if desired. Keep finished batches warm in a 200°F (95°C) oven on a rack while you fry remaining sprouts.
Final touch
When all batches are fried, transfer sprouts to a serving platter. Optionally squeeze lemon wedges over the top just before serving for brightness.
Chipotle Mayo Sauce
In a small bowl, combine the mayonnaise, finely chopped chipotle pepper, adobo sauce, fresh lime juice, honey, minced garlic, smoked paprika, salt, and black pepper. Whisk until completely smooth and homogenous. Taste and adjust: add more adobo for heat, more honey for sweetness, or more lime for acidity.
Cover and refrigerate for at least 15 minutes to let the flavors meld. If making ahead, store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving if chilled.