I love Brussels sprouts and I cook them many ways—boiled, toasted, sauteed—but deep-fried is the best. They develop a flavor and a texture that you can’t get any other way. These are served with walnuts and a sharp red wine vinaigrette seasoned with anchovies and garlic. This is an excellent side in fall and winter, and it goes especially well with roasted meats. You can also take these fried Brussels sprouts in an Asian direction by omitting the capers and anchovies and adding soy sauce, fish sauce, grated ginger, and Sriracha sauce.–Michael Symon
LC We Know, We Know Note
We know, we know. This may not be the healthiest of veggie preparations. But tell us, can you think of any other way to get an 11-year-old—or, for that matter, a 44-year-old—to eat his Brussels sprouts? Exactly. This recipe just may make believers out of them. And you.
Special Equipment: Deep-fry or candy thermometer
Fried Brussels Sprouts Recipe
- Quick Glance
- 30 M
- 30 M
- Serves 6 to 8
- Canola oil, for deep frying
- 1 garlic clove, minced
- 4 salt-packed anchovy fillets, rinsed, filleted, and minced
- 1 serrano chile, seeded and minced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 2 scallions, white and green parts, thinly sliced on the bias
- 1/2 cup walnut pieces, toasted and coarsely chopped
- 1/2 cup extra-virgin olive oil
- 1 pound Brussels sprouts, trimmed and quartered lengthwise
- 2 cups loosely packed flat-leaf parsley leaves
- 2 tablespoons salt-packed capers, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 1. Pour enough oil into a medium pot so that it reaches a depth of 3 inches. Heat the oil until it registers 350°F (175°C) on a deep-fry or candy thermometer. While the oil warms, do your prep on the remaining ingredients, if you haven’t already done so.
- 2. While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to contain all the Brussels sprouts. Set the bowl near the stovetop.
- 3. Pat the Brussels sprouts completely dry. Working in batches, carefully lower some of them into the oil and deep-fry until the edges begin to curl and turn brown, about 3 minutes. Dump each batch directly into the bowl of dressing and gently toss to coat.
- 4. After the last batch has been deep-fried, carefully add the parsley and capers to the oil—stand back, as the capers will pop and sputter—and then give the contents of the pot a stir. Remove the parsley and capers when the parsley becomes a deeper, more saturated shade of green, 30 to 60 seconds. Add the parsley and capers to the bowl, season with salt and pepper to taste, and gently toss. Serve within minutes, if not seconds.
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