thepioneerwoman5.0
Crispy Fried Brussels Sprouts
The first two dozen times I tried Brussels sprouts, my grandmother had made them, cooking them to a deep weird green color.
👥 4 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Heather Christo📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●whisk
- ●bowl
📝 Preparation Steps
1
Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce.
Vegetable Oil, For Frying. Vegetable Oil1 tsp
2
In a pan, add vegetable oil and garlic over medium heat. Cook for 1–⏱️ 2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2–⏱️ 3 minutes until slightly thickened.
Vegetable Oil, For Frying. Vegetable Oil1 tspGarlic, Minced1 clove
3
Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.
4
When the oil is 400ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about ⏱️ 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.
5
Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.
6
Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!
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