Deep Fried Brussels Sprouts

How to make Deep Fried Brussels Sprouts.

Gluten free and simple to make!


1 1/2 lb brussels sprouts

vegetable oil for frying – at least 4 cups

kosher salt

Maple Aioli:

1 egg yolk

1/2 tsp kosher salt

1-2 tbsp lemon juice

1/2 cup light olive oil

1/2 tsp lemon zest

1/2 tsp smoked paprika

2 tsp maple syrup

1 small clove garlic minced

cayenne pepper to taste


For the brussels sprouts:

Heat the oven to 200F. Trim the sprouts and remove the outer leaves. Then halve or quarter them, depending on their size. Fill a large high sided pot with 2-3 inches of vegetable oil. Heat the oil to 400F. Add the brussels sprouts in batches, keeping the oil above 350F, and fry the sprouts until they are golden brown to deep brown and crispy, 2-3 minutes per batch. With a slotted spoon, transfer the fried sprouts to a paper towel lined plate to soak away some of the oil and sprinkle them with kosher salt. Then move them to a rack set over a baking tray. Keep the sprouts in the warm oven until you are ready to serve them.

For the maple aioli:

In a medium bowl, whisk together the egg yolk, salt, and 1 tbsp of the lemon juice. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened. Then stir in the lemon zest, paprika, maple syrup, garlic, and a dash of cayenne. Taste the aioli and add more lemon juice, cayenne and/or salt as needed.

Note: Use any high temperature frying oil for this recipe.

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