Fried Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Separate the remaining leaves into petals by gently pulling them apart; you should get many individual petals from each sprout. Pat the petals dry thoroughly with towels — excess moisture will cause oil to sputter and make them soggy.

Season petals

Place the dried petals in a large bowl and sprinkle with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Toss gently to distribute seasoning.

Heat oil

Pour 1 cup neutral oil into a heavy-bottomed skillet or a medium saucepan. Attach a candy/deep-fry thermometer if available. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small petal in — it should sizzle immediately and float.

Fry petals

Working in 2–3 small batches (do not overcrowd), add a handful of seasoned petals to the hot oil using a slotted spoon. Fry, stirring gently, until they are crisp and just golden at the edges, about 1 to 1.5 minutes per batch. Remove petals with a slotted spoon and transfer to a paper-towel-lined tray to drain. Immediately sprinkle lightly with a pinch of salt while still hot. Repeat until all petals are fried.

Cool

Allow fried petals to cool slightly while you make the vinaigrette. They will crisp further as they cool.

Make vinaigrette

In a small bowl or jar, combine 3 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, and the very finely minced shallot. Whisk or shake to combine. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as desired (add a touch more honey if too sharp, or a splash more vinegar if too mild).

Warm dressing (optional)

For a slightly warmed vinaigrette, briefly whisk the dressing and let it sit 2–3 minutes at room temperature. Do not heat in a pan — the warm oil from the fried petals will be enough to slightly temper the dressing.

Toss petals with vinaigrette

Place the drained, still-warm fried petals in a large mixing bowl. Drizzle the sherry vinaigrette over the petals — start with about half the vinaigrette and gently toss to coat. Add more vinaigrette as needed; you want a light glossy coating, not soggy petals.

Garnish and serve

Transfer the dressed sprouts to a serving bowl or platter. Sprinkle with lemon zest, toasted nuts, and chopped parsley if using. Serve immediately so the petals remain crisp. Leftovers lose crispness and are best eaten the same day.