By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
2014 cal · 40 min
Deep-Fried Brussels Sprouts
Recipe GLPR39c9755893936f
Crispy, golden deep-fried Brussels sprouts with a tender interior and crunchy exterior, finished with kosher salt. A spectacular starter that highlights the natural sweetness of Brussels sprouts when cooked at high heat. Serve as is or drizzle with fish sauce caramel for an umami-rich twist.
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Ingredients
6 cups neutral high-heat oil, such as vegetable or canola oil
2 pounds Brussels sprouts, trimmed and halved lengthwise
Kosher salt, to taste
Directions
Pat the Brussels sprouts dry with paper towels to remove excess moisture. This is essential for achieving a crispy exterior and preventing splattering during frying.
Heat the oil in a heavy-bottomed pot or deep fryer to 350°F. Use a thermometer to monitor the temperature carefully—this ensures even cooking and prevents the sprouts from absorbing excess oil.
Working in batches to avoid overcrowding, carefully add the Brussels sprouts to the hot oil, cut-side down first. Fry for 4–5 minutes until the cut sides are deep golden brown and crispy.
Gently flip the Brussels sprouts and continue frying for another 3–4 minutes until the rounded sides are also golden and the leaves are charred at the edges. The interiors should be tender when pierced with a fork.
Using a slotted spoon, transfer the fried Brussels sprouts to a paper towel-lined plate to drain excess oil.
While still warm, season generously with kosher salt. Serve immediately as is, or drizzle with fish sauce caramel if desired.
Comments
Brussels sprouts are available year-round at every major Charlotte chain, kosher salt is a pantry staple, and vegetable oil is universal—no special trips required. At roughly $1.50 to $2 per pound for fresh sprouts, a serving costs under $1, making this genuinely cheap. The stated 40 minutes is honest if you account for oil heating and careful frying in batches, though a home cook will likely run 45 to 50 minutes on a first attempt. The main drawback is that deep-fried vegetables are best eaten immediately while crispy, so there are no leftovers to speak of, and the dish demands attention at the stove rather than set-and-forget cooking.
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