Recipes
The Best Fried Brussels Sprouts
Crispy, sweet, and savory, these beauties will be the star of your Thanksgiving spread.
- Serves
4
- Time
30 minutes
The easiest way to win over Brussels sprout haters? These crispy fried Brussels sprouts from Sara Gore, co-host of NBC’s New York Live. Quick-fry the sprouts, then dress them with an irresistible sweet-and-sour sauce of honey and balsamic vinegar. Fried shallots, dried cranberries, and toasted walnuts provide additional texture and flavor, and a dusting of Parmigiano-Reggiano and lemon zest brings everything together.
Featured in “A Brussels Sprout Dish for the Haters.”
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 Tbsp. honey
- 1 tsp. Dijon mustard
- 4 small shallots, thinly sliced crosswise into rings
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1 lb. Brussels sprouts, trimmed and quartered
- 1 Tbsp. all-purpose flour
- ¼ cup dried cranberries
- ¼ cup freshly grated Parmigiano-Reggiano
- ¼ cup finely chopped parsley leaves, divided
- ¼ cup walnuts, toasted and coarsely chopped
- Finely grated zest of 1/2 lemon
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Instructions
Step 1
To a blender, add the balsamic vinegar, olive oil, honey, mustard, and 1 tablespoon of the sliced shallots and blend until smooth. Season to taste with salt and black pepper, then scrape into a medium bowl.
Step 2
Into a large pot fitted with a deep-fry thermometer, pour 2 inches of vegetable oil and turn the heat to medium-high. When the temperature reads 350°F, working in batches, add the Brussels sprouts and fry until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
Step 3
In a small bowl, separate the remaining sliced shallots into rings, then toss with the flour. Add the shallots to the pot with oil and fry until golden and crispy, 1–2 minutes. Using a slotted spoon, transfer the shallots to a second paper towel-lined plate to drain.
Step 4
To the bowl with the sauce, add the fried Brussels sprouts, cranberries, Parmigiano, half the parsley, and the walnuts. Season to taste with salt and black pepper and transfer to a platter. Sprinkle with the fried shallots, the remaining parsley, and the lemon zest and serve hot.
- To a blender, add the balsamic vinegar, olive oil, honey, mustard, and 1 tablespoon of the sliced shallots and blend until smooth. Season to taste with salt and black pepper, then scrape into a medium bowl.
- Into a large pot fitted with a deep-fry thermometer, pour 2 inches of vegetable oil and turn the heat to medium-high. When the temperature reads 350°F, working in batches, add the Brussels sprouts and fry until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
- In a small bowl, separate the remaining sliced shallots into rings, then toss with the flour. Add the shallots to the pot with oil and fry until golden and crispy, 1–2 minutes. Using a slotted spoon, transfer the shallots to a second paper towel-lined plate to drain.
- To the bowl with the sauce, add the fried Brussels sprouts, cranberries, Parmigiano, half the parsley, and the walnuts. Season to taste with salt and black pepper and transfer to a platter. Sprinkle with the fried shallots, the remaining parsley, and the lemon zest and serve hot.
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