Deep-Fried Brussels Sprouts Recipe
These deep-fried Brussels sprouts are a restaurant-style appetizer that’s surprisingly easy to make at home. Fried in a shallow pool of coconut oil with crispy garlic (and the occasional chili), they come out golden and crunchy, finished simply with salt and a squeeze of lime.
Ingredients
- 10 cloves garlic, peeled
- Coconut oil, enough to cover 2-inches in a small pot
- 4 red chili peppers
- 1 lb brussels sprouts, cut in half - see notes!
- Sea salt, to taste
- 1 lime, cut into quarters
Instructions
- Place the garlic cloves in a small frying pan and cover them with water. Bring them to a boil, cover the pot, reduce the heat and let them simmer for 5 minutes. Drain the pan and let the garlic cloves dry completely.10 cloves garlic
- Put 2 inches of coconut oil in a medium-sized pot. Attach a candy/oil thermometer to the side of the pot and heat it until it reaches 300 degrees Fahrenheit. While the oil is heating, line a rimmed baking sheet with two layers of paper towels.Coconut oil
- Add the blanched and dried garlic and the chilies to the pot. Be careful as the chilies will occasionally split open and cause the oil to splatter. Let the garlic and chilis fry for 3 minutes, or until the garlic is brown but not dark. Remove the garlic and chilis from the pot using a slotted spoon and place them on the prepared baking sheet.4 red chili peppers
- Let the oil heat just until it reaches 350 degrees Fahrenheit. Working in batches, VERY carefully add the brussels sprouts to the oil. The best way to do this is to pile them on the slotted spoon and slowly drop them into the oil. Have a splatter screen or a lid on hand and immediately cover the pot. They will spit oil everywhere for the first 30 seconds. Once they have calmed down, you can remove the splatter screen. Fry the brussels for 3-4 minutes, or until they are brown but not too dark. Remove them with the slotted spoon and place them on the paper towel-lined baking sheet. Repeat with the remaining brussels.1 lb brussels sprouts
- Once all the brussels are cooked, sprinkle them liberally with sea salt and squeeze ¼ lime over top. Serve with extra lime wedges on the side.Sea salt, 1 lime
Notes
Brush any dirt off the brussels but DO NOT wash them. This is because any drops of water left on the brussels will cause the oil to splatter dangerously.
Serving: 1 serving = ¼ of the recipe, Calories: 182kcal, Carbohydrates: 14g, Protein: 4g, Fat: 14g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 30mg, Potassium: 488mg, Fiber: 5g, Sugar: 3g, Vitamin A: 864IU, Vitamin C: 104mg, Calcium: 67mg, Iron: 2mg