If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: From San Francisco to New York, Brussels sprouts are making a special appearance on the menus of trendy restaurants everywhere. The new way to serve the miniature cabbages is…fried!
I’ve never been one to follow trends, but after sampling them a few times, my husband, Marc, begged me to make them at home. It took a few weeks for me to consent, but I finally gave in and came up with my own version of deep-fried Brussels sprouts. - Viviane Bauquet Farre
Food52 Review: The dish was a big hit with my family. The combination of garlic and lime was a perfect complement to the mellow, slightly bitter-sweet taste of the sprouts. I went with double the amount of salt and added a few red chili flakes at the end. I was expecting these to be super crispy, but they wound up being more flash-roasted, with crispy edges. They were impressive! I will definitely be making these again. - cheesypennies
- 1 large garlic clove, skinned and crushed (I use a microplane grater)
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cayenne
- 1 1/2 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pound Brussels sprouts, rinsed, patted dry, trimmed, and cut in half lengthwise
- Canola or peanut oil for deep frying
- Place the garlic, salt, cayenne, lime juice, and olive oil in a small bowl. Whisk until well blended and set aside.
- Heat a deep fryer to 375° F (190° C). Place the Brussels sprouts in a wire basket and dip them in the oil. Immediately cover the pan to prevent the hot oil from splattering on you or your counter top (the Brussels have a very high moisture content and intense splattering will occur during the first minute of cooking). Fry the Brussels sprouts for 5 to 6 minutes, until golden brown. Drain on paper towels and quickly blot them with more paper towels. Place the Brussels in a large bowl. Drizzle with the garlic-lime dressing and toss until well coated. Serve piping hot!
- Cook’s note: If you don’t have a deep fryer, you can fry the Brussels sprouts in a large skillet on your stove. Pour enough oil to reach 1 1/2” up the sides of the pan. Heat the oil until it reaches 375° F (190° C) and proceed with step 2.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side