Salt & Vinegar' Brussels Sprouts Recipe
Fried Brussels sprouts, Comté
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Ingredients
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Brussels sprouts and batter
Frying & seasoning
Cheese & garnish
Method
Preparation
- 1
Trim and halve
Trim stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform in size (smaller sprouts may be left whole). Pat dry thoroughly with paper towels — moisture will prevent a crisp fry.
- 2
Make the batter
In a medium bowl whisk together the all-purpose flour, cornstarch, and fine sea salt. In a separate small bowl beat the egg lightly, then whisk into the dry ingredients. Gradually add the cold sparkling water while whisking until just combined to make a thin, slightly lumpy batter that coats but does not glue to the sprouts. Stir in the black pepper. Keep the batter cold until ready to fry (set the bowl in a larger bowl of ice if you like).
Frying
- 3
Heat oil
Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to half-submerge sprouts). Clip a deep-fry thermometer to the pot and heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily without burning.
- 4
Batter and fry in batches
Working in small batches to avoid crowding, hold each halved sprout by the stem and dip into the batter to coat, letting excess drip back into the bowl. Gently lower into the hot oil. Fry 3–5 minutes per batch, turning occasionally, until batter is golden-brown and the sprouts are crisp outside and tender inside. Smaller whole sprouts may cook faster; remove when evenly golden. Maintain oil temperature at 325–350°F (160–175°C) by adjusting heat between batches.
- 5
Drain
Use a slotted spoon or spider to transfer fried sprouts to a wire rack set over a sheet pan or to paper towels to drain briefly (wire rack preferred to keep crisp). While still hot, proceed to seasoning.
Seasoning & finishing
- 6
Vinegar splash
In a small bowl combine the white wine vinegar and malt vinegar. Lightly brush or drizzle about 1 tsp of the vinegar mixture over each batch of hot fried sprouts (or toss quickly in a bowl with a couple tablespoons), so they pick up that classic salt-and-vinegar flavor without becoming soggy.
- 7
Salt and cheese
Immediately sprinkle the hot sprouts with the fine sea salt and a small pinch of flaky sea salt for texture. While still warm so the cheese melts slightly, scatter the finely grated Comté evenly over the sprouts — the heat will soften the cheese and bind to the batter for savory richness. If you prefer a stronger cheese crust, return to the oven under a salamander or broiler for 30–60 seconds until cheese just melts (optional).
- 8
Garnish and serve
Finish with a light grating of lemon zest and a sprinkle of chopped chives or parsley if using. Serve immediately so the sprouts remain crisp, offering a contrast of crunchy batter, tangy vinegar, flaky salt and nutty Comté.