Who doesn’t love crispy Brussels sprouts leaves? Normally, I’ll grill or roast my sprouts. Most of the leaves that fall off and get super crispy disappear in no time. But why should the leaves be the crispiest yummiest part? They shouldn’t be. That’s why I deep-fried Brussels sprouts and… wow…
Would I make deep-fried Brussels sprouts every day? No. Well, probably not. They’re very good, and even better drizzled in fish sauce. Or, if you prefer, serve the fish sauce on the side. Then you can dip these little delicious bites a little or a lot!
Deep-Fried Brussels Sprouts
- Heat oil to 350 F in a deep fryer or Dutch oven.
- Trim any loose leaves from the Brussels sprouts and cut in half.
- Working in batches, fry the oil for 2 1/2 – 3 minutes or until golden brown and crispy. Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain. Season immediately with salt.
- Serve drizzled with fish sauce, or serve the fish sauce on the side as a dipping sauce.
Nutritional values are approximate.