Deep Fried Brussel Sprouts Recipe (2024)

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This easy,Deep Fried Brussel Sprouts Recipe only needs a few simple ingredients from that you probably already have in your pantry. You can easily make this delicious side dish to complement any main course. This simple recipe was inspired by a restaurant side dish that made me fall in lover with crispy Brussels sprouts.

Brussel sprout love is a new development for me as it is not something that my mom made. I had no idea what they were and honestly would not have been able to pick them out of a line up of veggies. Once I discovered them and how healthy they are, I tried to make them for my husband. His response was to never eat them. That was until, I discovered the way to get them into my husband’s diet – Frank’s Red Hot and Cheese.

Buffalo Sauce is the way to my husband’s heart. If you have been following me for while, you will notice a buffalo sauce trend in my cooking. Here are some the recipes that I have made with Frank’s Red Hot over the years:

This buffalo cauliflower side dish is great option for those looking for a low carb side dish.
You can make this pulled buffalo chicken extremely easily in the instant pot or slow cooker. For the instant pot, the chicken can even come straight out of the freezer.
My whole family is obsessed with Publix buffalo chicken dip – this is my own homemade version of their dip.
Make these amazing buffalo chicken tacos as a main course for the family. Everyone will love them.
If you are hosting a party, these buffalo chicken nachos are great choice.

Deep Fried Brussel Sprouts

The reason I have been so adamant about getting Brussel Spouts into my families diet is because they are super healthy for you. You cannot beat the amount of vitamins and minerals in Brussel sprouts. By blanching and then deep frying them, you get to keep the vitamins and minerals and get a crispy yummy side dish at the same time.

When I went to Montana a few weeks ago, I tried these buffalo Brussel sprouts. I had a debate with the other people at the table about the way the chef cooked them. I knew that it was not roasted or baked. It had to be fried because they were the crispiest Brussel spouts i had ever eaten. The chef confirmed that they blanched the sprouts first and then flash fried them.

Blanching Brussel Sprouts

In order to get the crispiest possible Brussel sprouts, you should blanch them quickly and then let them dry before frying them. As you know, oil and water do not mix. If you flash fry a wet Brussel sprout, you will have the oil spitting at you like crazy. That is why, if you have limited time, I think your best bet with fried Brussel spouts is to fry them without blanching. If you have time to blanch and let them dry, then you can do that instead.

How Many Carbs in Brussel Sprouts

There is one net carb in every Brussel Sprout. We cut them in half so that you can eat a decent amount of these flash fried Brussel sprouts on a low carb diet.

Are Brussel Sprouts Keto

Brussel Sprouts can be eaten on the Keto Diet, but it must be in moderation. If you eat 10 Brussel Sprouts, that is 5 net carbs and 10 total carbohydrates. They are good source of fiber, antioxidants, and Vitamin C and K. They are superstars of the veggie world and should not be dismissed while you are on a Keto Diet. Fiber and antioxidants nutrients are necessary to stay healthy and have regular bowel movements on the Keto Diet.

Flash Fried Brussel Sprouts

To make flash fried Brussel sprouts, you will need either a fryer or a pot filled with oil with a strainer spoon to fry your Brussel sprouts. Heat up the oil to __ temperature. You can check the temperature with this little gadget. You can set the temperature to high heat.

Cut the Brussel sprouts in half. Like I said above, you can blanch the Brussel sprouts beforehand and let them dry or you can just fry them right out of the package – after you slice them in half of course. You want them sliced in half and with the stem dry trimmed as you will get a crispier and better result this way.

How to Fry Brussel Sprouts

Using the fry basket or the spoon, add the Brussel sprouts into the oil.

Fried Brussel Sprouts

This easy,Deep Fried Brussel Sprouts Recipe only needs a few simple ingredients from that you probably already have in your pantry.

Course Side Dish

Cuisine English

Keyword Brussel Sprouts, Buffalo, side dish

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Ingredients

20 Brussel Sprouts
2 cups Oil
1/2 cup blue cheese
2 tbsp buffalo sauce

Instructions

To make flash fried brussel sprouts, you will need either a fryer or a pot filled with oil with a strainer spoon to fry your brussel sprouts. Heat up the oil to __ temperature. You can check the temperature with this little gadget. You can set the temperature to high heat.
Cut the brussel sprouts in half. Like I said above, you can blanch the brussel sprouts beforehand and let them dry or ypu can just fry them right out of the package - agter you slice them in half of course. You want them sliced in half and with the stem dry trimmed as you will get a crispier anmd better result this way.
How to Fry Brussel Sprouts
Using the fry basket or the spoon, add the brussel sprouts into the oil.
Give the sprouts about a minute of cooking.
Then, use the spoon or the basket to scoop them out. Let the oil drip off. You want to make sure that the edges and the leaves are golden brown.
Next, drain on a paper towel so that the oil is sopped up.
To serve, add the brussel sprouts to a dish, drizzle the buffalo sauce on top and add the blue cheese crumbles.

Nutrition Facts

Fried Brussel Sprouts

Amount Per Serving

Calories 40Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 3mg1%

Sodium 98mg4%

Potassium 83mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Calcium 26mg3%

Vitamin C 16.2mg20%

Vitamin A 170IU3%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Main Courses to go with Deep Fried Brussel Sprouts

If you are looking for main dishes to go with these crispy Brussel Sprouts, check these out.

These Low Carb Instant Pot Ribs are a great choice for a main course.
While you are deep frying these Brussel Sprouts, baked these shaved beef stuffed mushrooms.

Deep Fried Brussel Sprouts Recipe (2024)

FAQs

Why won't my Brussel Sprouts get crispy? ›

1. Roasting at a low heat. If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet.

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Should you boil Brussels sprouts before frying? ›

It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. When you boil them, the water should be well salted which allows seasons the sprouts from the inside out for best flavour all the way through.

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What takes the bitterness out of Brussels sprouts? ›

One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

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Are deep fried Brussels sprouts good? ›

There really is no comparing the texture of deep-fried sprouts to any other preparation. They're crispy and caramelized on the outside, tender on the inside, and will delight just about anybody, vegetable lover or otherwise.

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Why soak Brussels sprouts in salt water? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

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What season is best for brussel sprouts? ›

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

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Can you overcook brussel sprouts? ›

For best results, cook sprouts until just tender, never mushy. Overcooking produces the offensive odor associated with Brussels sprouts. It's caused by the release of sulfur-containing compounds. Overcooking also causes them to turn a drab olive green.

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What makes brussel sprouts taste good? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

What chemical makes Brussels sprouts bitter? ›

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

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Why are restaurant brussel sprouts better than homemade? ›

The combination of techniques, searing then roasting, is what gives restaurant Brussel Sprouts the upper hand on the until-now pathetic homemade variety. Eureka! Avoid using a glass baking dish with very high sides, as this will trap moisture inside the pan, causing the sprouts to steam rather than roast.

What are the disadvantages of Brussels sprout? ›

3 Just keep in mind that Brussels sprouts are high in fiber, which can cause abdominal pain, bloating, and gas if you eat too many. 4 Read on to learn about the nutrition of Brussels sprouts and how to incorporate them into your diet.

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What to eat with fried Brussels sprouts? ›

These pan fried brussel sprouts are best served immediately. They make a great side next to anything, especially hearty roasts like spatchco*ck chicken or even slow-cooker leg of lamb. Take things up a notch more with a drizzle of homemade tahini sauce!

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Why are my Brussels sprouts still hard after cooking? ›

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

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How do you crisp soggy Brussel Sprouts? ›

Roast the Brussels Sprouts at high heat

Check the brussels sprouts about halfway through and add more olive oil as needed. If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

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Why are my roasted brussels sprouts mushy? ›

There is nothing worse than soggy Brussels sprouts. If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.

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Why are my Brussel Sprouts not forming? ›

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.

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