Last year I ate the best ever Brussels Sprouts at Moto, an Italian Restaurant in Nashville. I kept returning to Moto to eat to order them, because I could not figure out how the chef was able to get them tender and crispy at the same time.
Finally I begged him for his secret, and I was surprised.
He flash fries them in the deep fryer. They take about two minutes when you have a professional kitchen. They take up to five minutes in my kitchen.
Everyone has a Brussels Sprouts story. It’s the same story. They hated them and now they love them, because Brussels sprouts have come of age and are not just some over-cooked, smelly vegetable.
I want to create a new experience for the haters. I’ve made them twice so I could be sure you could do this successfully and see and taste what I mean.
I trimmed, washed, dried, and cut in them half lengthwise. I liked when some of the leaves loosened. You want to throw those in.
The first time I used a 4 quart cast iron dutch oven, canola oil and turned the gas to high. I didn’t want to put so much oil in that they were covered (just saving oil) so I put enough to nearly cover and turned them over. All they needed was a little salt. Nothing else. So good. You can’t believe how good.
The second time I made flash fried brussels sprouts, I used my cast iron frying pan.
I used coconut oil. I turned the gas to high, got more splatter at first because I forgot to make sure they were really dry. That’s important. I added bacon and found out you don’t need bacon or anything.
Stick with a non-flavored high heat oil and salt and pepper. Some coconut oils do not taste like coconut, some do. I suggest the one that doesn’t taste like coconut, such as this one, but some of you out there don’t mind that. I do.
You can also use avocado oil as it has a high smoke point also and is tasteless.
Both times, I made sure there was only one layer of Brussels sprouts in the pan. they cook up quickly. Do them in portions.
Many of you will roast your Brussels sprouts and I like that too, especially these parmesan, garlic-roasted Brussels Sprouts here or Brussels Sprouts roasted with apples and cashews, here. But on that big day when you have a lot going on and no oven room, this is the way to go.
You can make in advance and then quickly heat in the oven right before serving. I tested that out for you.
These flash fried Brussels sprouts only take five minutes, resulting in a crispy, tender texture and will probably disappear in about three minutes. Even the picky eaters who baffle you will like them too.
Editor’s Note: A reader wrote me saying they had a similar dish at a resort, and chef added in a drizzle of honey and parmesan cheese. That could be nice, but if you do add the cheese, only do so if you buy authentic parmesan and grate it yourself. These are too good to ruin with an inferior cheese.
- 1 pound Brussels Sprouts
- 1 cup oil that can take high heat
- Trim sprouts, wash and drain well. Cut the ones that are not tiny in half lengthwise.
- Make sure they are very dry, so the oil will not splatter.
- Fry at high heat in enough oil to either cover completely or most of the way. Turn in two minutes (or less). Make sure oil is very hot before starting, by dropping in one of the leaves. It should grab onto the leaf an sizzle.
- Drain well on paper towels.
- Season with salt and pepper.