Deep-Fried Brussels Sprouts Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
182 kcal
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Course
Appetizer
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Cuisine
North American
Deep-Fried Brussels Sprouts Recipe
Description
This recipe begins by blanching peeled garlic cloves gently boiled and then dried, preserving their texture for frying. Coconut oil is heated to 300 degrees Fahrenheit, where the garlic and red chili peppers are fried briefly until garlic turns golden brown without burning. This imparts a subtle infused aroma and flavor to the oil.
After removing the flavored garlic and chilies, the oil temperature is raised to 350 degrees for frying the Brussels sprouts, which have been cut in half and not washed to avoid dangerous oil splatters from water droplets. The sprouts are cooked in batches to ensure even, crisp results.
The final dish delivers crisp, golden Brussels sprouts with a spicy garlic background, balanced by fresh lime quarters served alongside to add brightness and acidity at the table. This technique enhances the sprouts' natural texture with an infused oil flavor.
Careful preparation, including blotting the garlic dry and not washing the sprouts, ensures safety and crispness during frying.
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!
- salt to taste, sea salt
- 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.
- 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. While the oil is heating, line a rimmed baking sheet with two layers of paper towels.
- 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.
- Let the oil heat just until it reaches 350 degrees. 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.
- 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.
Notes
- Brush dirt off Brussels sprouts without washing to prevent dangerous oil splatters during frying.
- Dry garlic cloves completely after blanching to avoid oil splatter and ensure even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 182kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 30mg | 1% |
| Potassium | 488mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 864IU | 17% |
| Vitamin C | 104mg | 116% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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