Fried Brussels Sprouts

It’s hard to beat the crispy, shattery outside and tender inside of fried Brussels sprouts. You can easily make this restaurant favorite at home to serve as an appetizer or side dish.

On a a Cooling Rack over a Baking Pan, Deep Fried Brussels Sprouts Topped with Shaved Parmesan and Balsamic Vinegar

Simply Recipes / Coco Morante

Every time I see fried Brussels sprouts on a menu, I order them. As an appetizer, a side dish, or even tucked into a sandwich, they’re featured in restaurants all over my hometown of Portland, Oregon. Luckily, they’re super easy to make at home, too! 

My favorite restaurant Brussels sprouts are actually served in San Diego. At BO-Beau Kitchen + Bar, they bring a heaping pile of Brussels to the table on a rustic wooden serving board topped with shavings of salty Parmesan and drizzles of sweet and tangy balsamic glaze. 

It’s a classic combination that is reliably delicious. There are even fantastic vegan Parmesans out there these days (my favorite is from Violife) if you want to go totally plant-based. You can also leave off the cheese entirely and use balsamic glaze on its own. 

Why Fry Brussels Sprouts?

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. 

Serve them alongside burgers or hot dogs for a change of pace from the usual fries, enjoy them as a cocktail hour snack, or have them as part of an appetizer spread. 

On a a Cooling Rack over a Baking Pan, Deep Fried Brussels Sprouts Topped with Shaved Parmesan and Balsamic Vinegar

Simply Recipes / Coco Morante

Tools For Deep Frying

Deep frying can be a little bit intimidating (I know it was for me at first) since you’re working with a large amount of hot oil. Just make sure to keep some safety practices in mind and have the right tools on hand, and you’ll be golden (fried). 

First of all, your pot for frying should be fairly heavy-duty and have reasonably high sides—you want the heaviness so that the oil can hold a steady temperature, and the high sides to reduce splattering and prevent any possible boil-overs. With the oil going about halfway up the side of the pot, there should be a few inches of extra clearance. 

I like to use a splatter screen (this is the one I have), a kitchen spider, and heat-resistant mitts. You can fry without a splatter screen, but it keeps the overall mess down and makes for safer frying since the raw sprouts tend to bubble and splatter. The spider makes it easy to gently lower and lift ingredients out of the pot, and the mitts keep your hands and arms safe. 

A frying or instant-read thermometer is helpful for monitoring the frying oil’s temperature. Lastly, you’ll want a sheet pan with a cooling rack on top as a landing spot for your fried sprouts to cool down. 

Tips for the Best Fried Brussels Sprouts

To get the crispiest, most well-cooked Brussels sprouts, you’ll want to halve the medium or large ones right down the middle. Teeny tiny sprouts (3/4 inch in diameter) can be fried whole.

Immediately after transferring your brussies to the cooling rack, shower them with salt or any other seasonings you like. While they’re hot is the best time for seasoning—wait too long and the salt won’t adhere as well. As far as other seasoning options, a Cajun spice blend, everything bagel seasoning, za’atar, or chaat masala are some of my favorites. 

Serve fried Brussels sprouts on their own or with a dip alongside. A sriracha mayo or garlicky aioli are tasty options, as are ranch dip or burger sauce. 

Bowl of Deep Fried Brussel Sprouts

Simply Recipes / Coco Morante

Brussels Sprouts Party Over Here

Fried Brussels Sprouts

Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Servings 6 servings

Ingredients

  • 2 pounds Brussels sprouts

  • 1 (48-ounce) bottle (6 cups) vegetable oil or canola oil, or as needed

  • Fine sea salt or kosher salt, to taste

  • 1/4 cup shaved Parmesan cheese

  • 2 tablespoons balsamic glaze

Special Equipment

  • Heavy-bottomed, deep (3 1/2 to 5-quart) saucepan or pot
  • Spider or large slotted spoon
  • Splatter screen (optional, but preferred)

Method

  1. Preheat the oven and prepare the frying station:

    Preheat the oven to 200ºF. 

    Position a cooling rack on top of a baking sheet. Place a heavy-bottomed, medium-large sized (3 1/2 to 5-quart) deep saucepan or pot on the stove. Add enough oil to reach halfway up the pot, leaving a few inches above the oil, and heat it to 375ºF over medium heat (this will take about 15 minutes). If you’re using a frying thermometer, attach it to the side of the pot.

    Have your splatter screen, kitchen spider, and heat-resistant mitts nearby.

    Supplies for Frying Brussel Sprouts: A Dutch Oven, Splatter Screen, Thermometer, Spider Strainer, and Oven Mitts

    Simply Recipes / Coco Morante

  2. Prep the Brussels sprouts: 

    Trim any browned stem ends on the Brussels sprouts and peel off any bruised or spotty leaves. Cut medium or large-sized Brussels sprouts in half. Small (3/4-inch in diameter or smaller) Brussels sprouts can be left whole. 

    Simple Tip!

    If you rinsed your Brussels sprouts, get them as dry as possible to keep oil splatters to a minimum.

    Washed Brussel Sprouts Cut in Half and Placed in a Colander for Deep Fried Brussel Sprouts

    Simply Recipes / Coco Morante

  3. Fry the Brussels sprouts: 

    When the oil reaches 375ºF, pile a quarter of the Brussels sprouts (1/2 pound) into the basket of your kitchen spider and, wearing heat-resistant mitts, gently but quickly slide the sprouts into the frying oil. They will start to sputter and spit right away. Immediately cover the pot with the splatter screen and set a timer for 3 minutes. 

    Remove the splatter screen and check on the Brussels sprouts, giving them a stir. Fry for another minute or so, until they are deeply browned but not blackened or burned. 

    Use the spider to scoop the Brussels sprouts out of the oil, gently shake any excess oil back into the pot, then transfer the sprouts to the cooling rack-lined baking sheet. While the sprouts are still hot, sprinkle them lightly with salt. Place the baking sheet in the oven to keep the sprouts warm until serving.

    Bring the oil back up to temperature. Fry the remaining Brussels sprouts in 3 more batches, transferring them to the baking sheet and salting them as you go.

    Brussel Sprouts on a Spider Strainer Carefully Placed in Pot of Hot Oil for Deep Fried Brussel Sprouts Recipe

    Simply Recipes / Coco Morante

    Dutch Oven Covered with a Splatter Screen for Deep Fried Brussel Sprouts

    Simply Recipes / Coco Morante

    Brussel Sprouts Frying in Oil in a Dutch Oven

    Simply Recipes / Coco Morante

    Deep Fried Brussel Sprouts Placed on a Cooling Rack over a Baking Sheet

    Simply Recipes / Coco Morante

  4. Top and serve the sprouts: 

    When all of the Brussels sprouts have been fried, transfer them to a serving dish. Sprinkle on the shaved Parmesan and drizzle the balsamic on top. Serve right away. 

    Fried Brussels sprouts are best served freshly cooked. They will keep, refrigerated, for 2 to 3 days. To reheat, spread out on a baking sheet and bake at 350ºF for 5 minutes.

    Love the recipe? Leave us stars below!

    Bowl of Deep Fried Brussel Sprouts Next to Two Small Bowls (One with Balsamic Vinegar and Another with Shaved Parmesan)

    Simply Recipes / Coco Morante

Nutrition Facts (per serving)
487 Calories
47g Fat
14g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 487
% Daily Value*
Total Fat 47g 61%
Saturated Fat 4g 21%
Cholesterol 4mg 1%
Sodium 161mg 7%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 5g
Vitamin C 94mg 469%
Calcium 93mg 7%
Iron 2mg 11%
Potassium 496mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.