Fried Brussel Sprouts Recipe
Make Fried Brussel Sprouts Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brussels sprouts and frying
Finishing & flavor
Method
Brussels sprouts and frying
Prepare sprouts
Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise. If some sprouts are much larger than others, quarter the largest so pieces are similar in size for even cooking.
Dry thoroughly
Pat the halved sprouts very dry with clean kitchen towels or paper towels. Removing surface moisture prevents oil splatter and helps them brown crisply.
Heat oil
Pour vegetable oil into a deep 10–12 inch heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 2.5–3.8 cm). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in about 30–40 seconds.
Fry sprouts
Working in 2–3 batches to avoid overcrowding, add cut-side down Brussels sprouts to the hot oil with tongs (they may sputter). Cook 3–5 minutes per batch until the cut side is deep golden brown and the outer leaves are crisp. Turn any pieces after the cut side is browned to crisp the other side briefly, about 30–60 seconds. Use a slotted spoon or spider to transfer fried sprouts to a plate lined with paper towels to drain.
Season while hot
Immediately sprinkle the hot fried sprouts with 3/4 tsp of the salt and 3/4 tsp of the black pepper (reserve the remainder for later batches) so seasoning sticks to the hot oil on the sprouts.
Finishing & flavor
Melt butter
After all batches are fried and drained, discard most of the oil from the skillet, leaving about 1 tablespoon of oil and any brown bits. Over medium heat, add the 2 tablespoons unsalted butter and melt until foaming, scraping up any browned bits.
Toss with lemon and cheese
Return the drained fried sprouts to the skillet and toss in the butter to coat, cooking 30–60 seconds to meld flavors. Remove from heat, squeeze the 1 tablespoon fresh lemon juice over the sprouts, then sprinkle the 2 tablespoons grated Parmesan and 1/4 teaspoon red pepper flakes (if using). Toss to combine.
Adjust seasoning and serve
Taste and adjust with the remaining 1/4 tsp salt and 1/4 tsp black pepper as needed. Transfer to a serving dish and serve immediately while hot and crisp.