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Deep-Fried Brussels Sprouts Recipe

These Coconut Oil Fried Brussels Sprouts are the best fried Brussels sprouts I’ve ever eaten. They’re fried in healthy coconut oil with garlic and chilies and served with fresh lime. They are so delicious that you'll want to pop them like candy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 182 kcal
Course: Appetizer
Cuisine: North American

Ingredients

  • 10 10 cloves garlic peeled
  • coconut oil enough to cover 2-inches in a small pot
  • 4 4 red chili peppers
  • 1 1 lb Brussels sprouts cut in half - see notes!
  • sea salt to taste
  • 1 1 lime cut into quarters

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 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.
  5. 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 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. 

Nutrition Information

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 Monounsaturated Fat 1g Sodium 30mg (1%) Potassium 488mg (14%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 864IU (17%) Vitamin C 104mg (116%) Calcium 67mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 182

% 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.