Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Deep Fried Brussels Sprouts

November 16, 2016 By justalittlebitofbacon 14 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

What can make Brussels sprouts even better? I have two words: deep frying. Oh, yes! Today we are taking Brussels sprouts and bringing them to next level by making deep fried Brussels sprouts and dunking them in a sweet and spicy maple aioli. Yum!

A hand holding up a crispy deep fried Brussels sprout which has been dipped in the sweet and spicy maple aioli.

Okay. I know that Brussels sprouts can be a hard sell, but I love them and cook them frequently. I only have a few recipes on the site so far, and that made me sad (I need more!), so I have this recipe and another coming up in a couple of weeks.

I’ll steam them, saute them, roast them (a big favorite), and FRY them. Oooh, deep fried sprouts.

I had these deep fried Brussels sprouts at a restaurant in town recently and LOVED them. There was no breading, just sprouts and oil, which seemed almost too simple, but of course I had to try it at home as soon as I got the chance. šŸ™‚ And it turns out, it is that simple!

Oil, sprouts, and a sprinkle of salt to season. That’s all you need.

Well, except for the sauce! You can go for any number of flavorful, acidic sauces but my heart needs a sweet and spicy maple aioli. The maple syrup with its sweet caramelly flavor, a little cayenne for heat, the smokiness of the paprika, and lemon juice for acid – it all comes together to make the perfect counterpoint to the flavor of the fried Brussels sprouts.

Tip: If aioli isn’t your friend and tends to break on you, you can make the sauce using prepared mayonnaise and all the flavorings I put in the aioli. I do find the flavor of aioli to be superior, but mayo will do in a pinch.

Sliced and trimmed Brussels sprouts on a cutting board ready to be fried.

How do you make deep fried Brussels sprouts?

To make deep fried Brussels sprouts, trim and halve the Brussels sprouts. Then heat 2-3 inches of vegetable oil in a large pot. Once the oil is hot, fry the sprouts until golden brown. Serve with a maple aioli.

Brussels sprouts need no batter, which makes this recipe quite simple. Sprouts + oil + salt once they are done.

Whip up the aioli, then heat the oil while you trim the sprouts and you are ready to fry!

One note: Don’t be too eager to toss out the extra leaves. If they are good leaves (like the ones in the photo above), add them to the hot oil with the sprouts. Those leaves will get super crispy and yummy! Also, at least halve every sprout, even the small ones. You want the oil to have a chance to work on those leaf edges and crisp them up.

What do I need to make deep fried Brussels sprouts?

1. A large and tall heavy pot. You want a pot deep enough to hold a few inches of oil with lots of head space over the oil to contain spatters. And a pot large enough to hold enough oil that it won’t cool down too much when you add the sprouts. A tall stockpot which isn’t too wide or a Dutch oven are great choices.

2. A thermometer which can read to 400F. I have a Thermopen Thermoworks and love it. It’s rugged, water resistant, and accurate. That is what I used to check the oil temperature. If you are in the market for a probe thermometer, they also have the ChefAlarm.

3. A large balloon whisk and a bowl to make the aioli.

Golden brown and crispy deep fried brussels sprouts on a platter with lemon slices and maple aioli.

Popular tapas recipes

Here are a few of my most popular tapas! And, if you want a few more ideas, check out my Spanish Tapas category.

  • Pinchos Morunos – Spanish Pork Kebabs
  • Spanish Garlic Shrimp
  • Spanish Salt Cod Croquettes
  • Pan Fried Spanish Cauliflower Tapas

If you try my recipe for Deep Fried Brussels Sprouts, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Frying, Annemarie

Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make! | justalittlebitofbacon.com
Print Recipe
5 from 6 votes

Deep Fried Brussels Sprouts

Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make!
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 6 servings
Calories: 275kcal
Author: Just a Little Bit of Bacon

Ingredients

  • 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

Instructions

  • 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.

Notes

Use any high temperature frying oil for the recipe.
Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make! | justalittlebitofbacon.com
Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make! | justalittlebitofbacon.com
Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make! | justalittlebitofbacon.com

Related Posts:

  • Ingredient Spotlight - All About Brussels Sprouts
    Ingredient Spotlight - All About Brussels Sprouts
  • Brussels Sprouts and Pancetta Over Polenta
    Brussels Sprouts and Pancetta Over Polenta
  • Blue Cheese & Brussels Sprout Salad
    Blue Cheese & Brussels Sprout Salad
  • Pan Roasted Brussels Sprouts with Pomegranate Seeds
    Pan Roasted Brussels Sprouts with Pomegranate Seeds
  • Easy Brussels Sprout and Shallot Gratin
    Easy Brussels Sprout and Shallot Gratin
  • Roasted Brussels Sprouts with Balsamic, Parmesan, and Pecans
    Roasted Brussels Sprouts with Balsamic, Parmesan, and Pecans

Filed Under: 10 ingredients or less, gluten free, popular, recipe, savory bites, spanish recipes, spanish tapas, vegetable dishes, vegetarian Tagged With: brussels sprouts, lemon, maple syrup, paprika

« Leftover Turkey and Stuffing Croquettes
Baby Artichoke Gratin with Parsleyed Crumbs »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Don’t miss a post!

Get new recipes in your inbox every week!

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Olive says

    April 26, 2019 at 2:31 am

    5 stars
    I’ve been searching for a way to serve my family brussel sprouts that didn’t drive them away from the dinner table. This is it! Even our youngest enjoyed it! It’s a victory for brussel sprouts!

    Reply
    • justalittlebitofbacon says

      April 26, 2019 at 7:38 pm

      Wow! I’m so happy they were a hit with the family. šŸ™‚

      Reply
  2. Renz says

    December 29, 2016 at 7:19 pm

    5 stars
    These look amazing!! I usually just plain old braze mine lolol. Def adding this to my list to try. I’m venturing out of my comfort zone with Brussel sprouts.

    Reply
    • justalittlebitofbacon says

      December 30, 2016 at 12:04 pm

      I usually roast or pan roast my sprouts so this got me out of my comfort zone too. It’s good to try new things!

      Reply
  3. Lisa | Garlic + Zest says

    December 29, 2016 at 5:35 pm

    5 stars
    When I roast brussels, my husbands favorite parts are the crunchy toasted bits that get dark and crackly — so I know he’d love these!

    Reply
    • justalittlebitofbacon says

      December 30, 2016 at 12:03 pm

      Those are my favorite bits too! šŸ™‚

      Reply
  4. Sandra Shaffer says

    December 29, 2016 at 4:20 pm

    5 stars
    These look sooo good! I’ve never tried fried brussels sprouts, but now I can’t wait after drooling over yours! Great recipe!

    Reply
    • justalittlebitofbacon says

      December 29, 2016 at 4:33 pm

      As soon as I tried them, I knew I had to make the recipe. Thanks! šŸ™‚

      Reply
  5. Sarah says

    December 29, 2016 at 4:19 pm

    B. Sprouts are my favorite…but you had me when you fried them! Talk about yum!

    Reply
    • justalittlebitofbacon says

      December 29, 2016 at 4:32 pm

      You can’t go wrong with frying! I love these a lot.

      Reply
  6. Nayna Kanabar says

    December 29, 2016 at 4:18 pm

    5 stars
    I have never come across fried brussel sprouts, what a clever idea. They would be perfect served with a spicy dip.

    Reply
    • justalittlebitofbacon says

      December 29, 2016 at 4:31 pm

      A spicier dip would be great. I like the sweetness of this dip since it cuts the bitterness of the sprouts.

      Reply
  7. Coley | Coley Cooks says

    November 19, 2016 at 8:46 am

    5 stars
    Deep fried brussels sprouts are AMAZING!! I can’t get enough of those crispy leaves. Yum!!

    Reply
    • justalittlebitofbacon says

      November 20, 2016 at 11:31 am

      They are! I love them so much. šŸ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Don’t miss a post!

Sign up here to have new recipes delivered to your inbox every week.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Spring Flings

Need some ideas for a great, make-ahead brunch? You'll have a little something for everyone with this spring brunch menu and have it all done the day before! | justalittlebitofbacon.com

Ideas for a Spring Brunch Menu

Ingredient Spotlight: Swiss Chard - Swiss chard is a wonderful, hearty green that is great in soups, gratins, pastas, and many other recipes. Its flavor is a cross between spinach and beets and you'll love cooking with it once you give it a try. | justalittlebitofbacon.com

Ingredient Spotlight: All About Swiss Chard

Slow roasting tomatoes, shallots, and garlic together in a balsamic and olive oil dressing makes for an intensely flavored and delicious cherry tomato caprese salad! Serve this Italian appetizer or side dish with burrata cheese and crusty bread. | justalittlebitofbacon.com #saladrecipes #italianrecipes #tomatoes #caprese #farmersmarket #burrata

Roasted Cherry Tomato Caprese Salad

Take advantage of fresh asparagus to make a healthy spring omelette! This asparagus omelette is full of smoked gouda cheese, sauteed onions, and tomatoes. Great for breakfast, brunch, or even dinner. | justalittlebitofbacon.com

Smoked Gouda and Asparagus Omelette

Toasted Corn and Edamame Salad - Quick, healthy and flavorful! Toasted corn, creamy cheese, spicy scallions, and yummy edamame all tossed with a honey lime dressing will have you going back for seconds. Perfect for a summer picnic or cookout. | justalittlebitofbacon.com

Toasted Corn and Edamame Salad

Enjoy a slice of moist and delicious banana strawberry cake! This crumb topped coffee cake with fruit filling is perfect for breakfast, snacks, or dessert. | justalittlebitofbacon.com #cakerecipes #dessertrecipes #coffeecake #bananacake #strawberries #bananas

Banana Strawberry Coffee Cake

Reader Favorites

Leftover Lamb Gyros with Tzatziki Sauce - What to do with leftover lamb roast? Make these incredibly yummy lamb gyros and top them with a 5 minute tzatziki sauce. | justalittlebitofbacon.com

Leftover Lamb Gyros with Tzatziki Sauce

Parmesan Truffle Fries - Use frozen, bagged fries to have tasty truffle fries, covered in truffle oil, parmesan, and parsley on the table in less than 15 minutes. | justalittlebitofbacon.com

Quick and Easy Parmesan Truffle Fries

Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make! | justalittlebitofbacon.com

Deep Fried Brussels Sprouts

The fresh cranberries in these fresh cranberry cookies give them such a bright and zingy flavor which is completely different from dried cranberries! Don't just use fresh cranberries for sauce. Make cookies! | justalittlebitofbacon.com

Fresh Cranberry Cookies

Thick cut cod is pan seared in a mixture of olive oil and butter to produce a golden brown crust and then served with a lemon, parsley, and caper sauce to make a simple and healthy weeknight meal.

Pan Seared Cod with a Caper, Parsley and Lemon Sauce

Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table. | justalittlebitofbacon.com

Cold Sweet Potato Salad with Cranberries and Pecans

Copyright © 2022 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks