Five Minute Flash Fried Brussels Sprouts

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Crispy Tender Brussels Sprouts by angela roberts

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.

Flash Fried Brussels Sprouts by angela roberts

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.

Flash Fried Brussels Sprouts by angela roberts

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.

Flash fried Brussels Sprouts by angela roberts

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.

More Brussels Sprouts Recipes

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4.37 from 11 votes

Five Minute Flash Fried Brussels Sprouts

FIve Minute flash fried Brussels sprouts result in tender, crispy at the same time.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Vegetable side
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

  • 1 pound Brussels Sprouts
  • 1 cup oil that can take high heat
  • salt
  • pepper

Instructions

  • 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.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 


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21 Comments

  1. 5 stars
    Sounds like just what I was looking for. Thank you for sharing this! Brussels sprouts have gained popularity in recent years for sure. I had them at this upscale brewpub and go back just for those. They use a sherry balsamic vinegar reduction on theirs, and now that I have this tip on how to get them just right, it’s just what I’m going to do! Thanks!

  2. 5 stars
    OMG I am making these again! I bought sliced sprouts from the store and layed them out on paper towel to dry. (Wonderful suggestion btw.) Turned out delicious with avocado oil, S&P!!! Absolutely delicious.

  3. At the Sewanee Inn in Sewanee, TN, I think they flash fry them in chili oil. It adds a nice zing. Also, I have had them with very crisp bacon and cranberries. I loved the salty/sweet/crunchiness of them!

  4. We had the best brussel sprouts at The Homestead and this is how the chef prepared them too! They added a bit if local honey and parmesan shavings once done. Will convert every non BS lover!

  5. 5 stars
    These are really amazing. Best Brussels Sprouts ever. In fact, I think this is my single favorite vegetable recipe. I eat these like popcorn and could easily make a meal on this alone. If you think you don’t like Brussels, like me, you’ve got to try this.

    Mr.ST

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