WHY THIS RECIPE WORKS Fried Brussels sprouts at restaurants can be delightfully crispy, nutty, and salty. Yet when we tried making them at home, the Brussels sprouts splattered every time they hit the hot oil. Instead, we tried submerging the sprouts in cold oil and heating the oil and the sprouts together over high heat. As long as we cooked the Brussels sprouts until they were deep brown, this method produced beautifully crisped sprouts. An easy stir together lemon-chive sauce offered a vibrant creamy counterpoint, perfect for dipping. Stir gently and not too often in step 2; excessive stirring will cause the leaves to separate from the sprouts.
Serves 6 to 8
TOTAL TIME: 40 minutes
INGREDIENTS
- FOR DIPPING SAUCE:
- ½ cup mayonnaise
- 2 tablespoons minced fresh chives
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- FOR BRUSSELS SPROUTS:
- 2 pounds Brussels sprouts, trimmed and halved
- 1 quart peanut or vegetable oil
- Kosher salt
INSTRUCTIONS
- FOR DIPPING SAUCE:
- Whisk all dipping sauce ingredients together in a bowl.
- Cover and refrigerate until ready to serve. (Sauce can be refrigerated for up to 3 days.)
- FOR BRUSSELS SPROUTS:
- Line a rimmed baking sheet with a triple layer of paper towels.
- Combine Brussels sprouts and oil in a Dutch oven.
- Cook over high heat, gently stirring occasionally, until dark brown throughout and crispy, 20 to 25 minutes.
- Using a wire strainer or slotted spoon, transfer Brussels sprouts to the prepared sheet.
- Roll gently so paper towels absorb excess oil.
- Season with salt to taste.
- Serve immediately with dipping sauce.
VARIATION
- FRIED BRUSSELS SPROUTS WITH SRIRACHA DIPPING SAUCE:
Whisk ½ cup mayonnaise, 1½ tablespoons Sriracha sauce, 2 teaspoons lime juice, and ¼ teaspoon garlic powder together in bowl. Substitute for lemon-chive dipping sauce.
