Fried Brussels Sprouts

Every time I see fried Brussels sprouts on a menu, I order them. As an appetizer, a side dish, or even tucked into a sandwich, they’re featured in restaurants all over my hometown of Portland, Oregon. Luckily, they’re super easy to make at home, too! 

My favorite restaurant Brussels sprouts are actually served in San Diego. At BO-Beau Kitchen + Bar, they bring a heaping pile of Brussels to the table on a rustic wooden serving board topped with shavings of salty Parmesan and drizzles of sweet and tangy balsamic glaze. 

It’s a classic combination that is reliably delicious. There are even fantastic vegan Parmesans out there these days (my favorite is from Violife) if you want to go totally plant-based. You can also leave off the cheese entirely and use balsamic glaze on its own. 

Why Fry Brussels Sprouts?

There really is no comparing the texture of deep-fried sprouts to any other preparation. They’re crispy and caramelized on the outside, tender on the inside, and will delight just about anybody, vegetable lover or otherwise. 

Serve them alongside burgers or hot dogs for a change of pace from the usual fries, enjoy them as a cocktail hour snack, or have them as part of an appetizer spread. 

Tools For Deep Frying

Deep frying can be a little bit intimidating (I know it was for me at first) since you’re working with a large amount of hot oil. Just make sure to keep some safety practices in mind and have the right tools on hand, and you’ll be golden (fried). 

First of all, your pot for frying should be fairly heavy-duty and have reasonably high sides—you want the heaviness so that the oil can hold a steady temperature, and the high sides to reduce splattering and prevent any possible boil-overs. With the oil going about halfway up the side of the pot, there should be a few inches of extra clearance. 

I like to use a splatter screen (this is the one I have), a kitchen spider, and heat-resistant mitts. You can fry without a splatter screen, but it keeps the overall mess down and makes for safer frying since the raw sprouts tend to bubble and splatter. The spider makes it easy to gently lower and lift ingredients out of the pot, and the mitts keep your hands and arms safe. 

A frying or instant-read thermometer is helpful for monitoring the frying oil’s temperature. Lastly, you’ll want a sheet pan with a cooling rack on top as a landing spot for your fried sprouts to cool down. 

Tips for the Best Fried Brussels Sprouts

To get the crispiest, most well-cooked Brussels sprouts, you’ll want to halve the medium or large ones right down the middle. Teeny tiny sprouts (3/4 inch in diameter) can be fried whole.

Immediately after transferring your brussies to the cooling rack, shower them with salt or any other seasonings you like. While they’re hot is the best time for seasoning—wait too long and the salt won’t adhere as well. As far as other seasoning options, a Cajun spice blend, everything bagel seasoning, za’atar, or chaat masala are some of my favorites. 

Serve fried Brussels sprouts on their own or with a dip alongside. A sriracha mayo or garlicky aioli are tasty options, as are ranch dip or burger sauce. 

Brussels Sprouts Party Over Here

• Air Fryer Brussels Sprouts
• Shaved Brussels Sprouts with Lemon
• Kale and Shaved Brussels Sprout Salad with Bacon
• Brussels Sprouts Gratin
• Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze