Flash-fried Brussels sprouts with garlic and lime

By Viviane Bauquet Farre
October 2, 2013
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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

Serves: 4

  • 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 tablespoons lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds Brussels sprouts, rinsed, patted dry, trimmed, and cut in half lengthwise
  • Canola or peanut oil for deep frying
  1. Place the garlic, salt, cayenne, lime juice, and olive oil in a small bowl. Whisk until well blended and set aside.
  2. 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!
  3. 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.

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