Fried Brussels Sprouts Recipe

Trim and halve

Trim the stem ends of 1 lb Brussels sprouts and remove any coarse outer leaves. Cut larger sprouts in half lengthwise so all pieces are similar size; leave small sprouts whole.

Pat the sprouts dry thoroughly with paper towels. Excess moisture will cause oil to spit and prevent crisping.

In a large bowl toss the prepared sprouts with 1 tsp salt, 1 tsp black pepper, 1 tbsp flour and 1 tbsp cornstarch (optional). The light dredge helps a crisp exterior; skip flour/cornstarch for a plain fried version.

Combine sauce ingredients

In a small bowl stir together 1 cup mayonnaise, 1 tbsp finely chopped chipotle pepper in adobo, 1 tbsp lime juice, 1 tsp honey, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper until smooth and homogenous.

Taste and adjust heat or tang: add more chopped chipotle for spice, more lime for brightness, or a pinch more honey if too tangy. Refrigerate while you fry the sprouts so flavors meld.

Heat oil

Pour about 2 cups vegetable or canola oil into a heavy-bottomed skillet or a medium saucepan, enough to come 1/2–1 inch up the sides. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles briskly and browns in about 30–40 seconds.

Working in batches (do not overcrowd), gently add sprouts to the hot oil cut-side down if halved. Fry 3–5 minutes per batch, turning once if needed, until the cut sides are deep golden brown and the outer leaves are crisp. Smaller sprouts will take less time; watch closely to avoid burning.

Use a slotted spoon or spider to transfer fried sprouts to a paper towel–lined tray to drain. Immediately season with a pinch of salt while still hot. Repeat with remaining sprouts.

If you prefer an extra-crisp finish, increase heat briefly at the end of each batch and fry 30–45 seconds more, then drain.

Arrange fried Brussels sprouts on a serving platter. Sprinkle with chopped cilantro if using and serve with lime wedges and the chilled chipotle mayo on the side for dipping.

Leftovers: store sauce separately in an airtight container in the refrigerator for up to 4 days; reheat sprouts briefly in a 375°F (190°C) oven for 5–8 minutes to re-crisp.