Crispy Fried Brussel Sprouts Recipe
rice flour, maple soy reduction, onions, chili flake, sesame
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Ingredients
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Brussels Sprouts & Coating
Maple-Soy Reduction & Finish
Method
Brussels Sprouts & Coating
- 1
Prepare sprouts
Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Halve each sprout lengthwise (quarters for very large ones) so cut surface is exposed for crisping.
- 2
Make batter
In a medium bowl combine rice flour, all-purpose flour, cornstarch, salt, and black pepper. Whisk in cold water 1 tablespoon at a time until you achieve a thick, slightly pourable batter that coats the back of a spoon (about 6 tablespoons total). Batter should cling to the sprouts but not be overly runny.
- 3
Coat sprouts
Add the halved sprouts to the batter and toss gently to coat all pieces evenly. Let rest 5 minutes to allow the coating to adhere.
- 4
Heat oil
Pour vegetable oil into a large skillet or shallow pot to a depth of about 1/2 inch (or use a fryer per manufacturer's instructions). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles immediately on contact.
- 5
Fry sprouts
Working in batches so the oil temperature stays consistent, add coated sprouts cut side down and cook 3–4 minutes without moving until the cut side is deeply golden and crisp. Flip and fry an additional 1–2 minutes until evenly golden and crispy. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Keep fried batches warm in a 200°F (95°C) oven while finishing.
Maple-Soy Reduction & Finish
- 6
Make reduction
In a small saucepan combine maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, and 1/4 teaspoon of the chili flakes (reserve remaining for garnish). Bring to a gentle simmer over medium-low heat and cook 3–5 minutes, stirring occasionally, until mixture thickens slightly and coats the back of a spoon. Stir in sesame oil, remove from heat, and keep warm.
- 7
- 8
Toss sprouts in glaze
Place the drained fried Brussels sprouts in a large mixing bowl. Pour the warm maple-soy reduction over them and toss gently but quickly to coat evenly. The heat from the sprouts will further thicken and set the glaze.
- 9
Plate and garnish
Transfer glazed sprouts to a serving platter. Sprinkle with toasted sesame seeds, remaining chili flakes to taste, and sliced green onions. Scatter the lightly sautéed (or raw) red onion on top for color and bite. Serve immediately while crisp.