These easy Crispy Fried Brussels Sprouts are tossed in a Sweet Thai Chili sauce! They are made in minutes and make the perfect side or appetizer!
Looking for a hearty salad? Check out this Balsamic Steak Salad!
Brussels Sprouts are far and away my favorite vegetable. However, I know that isn’t the case for most people. Let me help you love them with these Crispy Fried Brussels Sprouts! They’re crispy yet soft at the same time and they are slathered in a delicious Sweet Thai Chili Sauce that adds subtle heat without being overwhelming. They end with a nice little burst of lemon to help brighten up the entire dish. They won’t last long, I’m sure of it!
How to make the best Crispy Fried Brussels Sprouts
It is important that your Brussels Sprouts are room temperature and dry. If you have stored them in the fridge, take them about about 30 minutes before you want to cook them. Wash and dry them very well. Cut off the ends and then slice in half (save the individual leaves! Those are the best!) Allow Brussels Sprouts to drain on a paper towel before frying. Keep in mind if you try and skip the room temperature/dry part of this process your Brussels Sprouts will not properly cook and will be soggy.
Can I use frozen Brussels Sprouts?
You can, however, they take more finessing and will not end up as crispy as fresh Brussels Sprouts do. However, they will still be incredibly flavorful. You will need to allow them to completely thaw to room temperature and thoroughly dry them. Then, prepare them as you would fresh Brussels Sprouts.
- Fresh Brussels Sprouts
- Vegetable or Peanut Oil for Frying
- Red Chilies
- Sweet Thai Chili Sauce
How to Deep Fry Brussels Sprouts
We use a deep fryer for this recipe. We use it for Rick’s favorite corn dogs and the occasional deep fried oreo. Since this is a deep frying recipe, I cannot stress the importance of your Brussels Sprouts needing to be at room temperature AND completely dry enough. Excess water can cause a reaction with the oil allowing it bubble up even more and possibly overflow and cold Brussels Sprouts will cause the temperature of the oil to fall, causing an inconsistent cook.
- Preheat your fryer to 360*F.
- When preheated, add couple of individual leaves. If they begin to gently simmer, go ahead and gently add some Brussels Sprouts to the basket, close the lid, and move the basket into the hot oil.
- Allow to fry for about 1.5-2 minutes.
- Open the lid and flip Brussels Sprouts over, close the lid for another 1.5-2 minutes.
- Once the Brussels Sprouts are done, remove the fryer basket and pour Brussels onto a paper towel lined cookie sheet and season with salt and/or pepper.
- Repeat process until all Brussels are fried.
- Next, pour the Sweet Thai Chili Sauce over the Brussels and toss together.
- Squeeze the juice of half a lemon over the pan, toss once more.
- Add to serving dish and serve immediately.
What if I do not have a Deep Fryer?
There two suitable options if you do not have Deep Fryer.
Option 1: If you have an air fryer, you can use that. Heat the air fryer to 375*F. Season your Brussels with salt and/or pepper to taste. Layer the fryer pan with a single layer of sprouts. Cook for 15 minutes, shaking the basket mid way through for a more even cook. This process will need to be repeated until all Brussels have been air fried. Continue to follow regular recipe instructions.
Option 2: You can fry the Brussels Sprouts in a deep fry skillet or a large stock pot. Be sure to not over fill the skillet or pot with oil. Use a candy thermometer to properly gauge the temperature of the oil. heat to about 360*F and gently add several large spoon fulls of Brussels Sprouts. Allow to cook for 3-4 minutes or until your desired doneness. turning once midway through the fry. Continue to follow regular recipe instructions.
How long can these be stored?
They are best enjoyed fresh. Fried food tends to get soggy if it sits for a while, but still totally edible. You can store these in an air tight container in the fridge for 3 days. I recommend heating these up in a skillet to allow for a little crisping before enjoying.
Whenever I make these they fly out of the serving dish. I’ve converted many non-Brussels Sprout loving people over to my side with these!! They have such a nice crispy bite while the inside remains tender. The pinch of salt, slight heat from the Chili sauce and the finishing burst of lemon… I mean… YUM!
- 2 pounds Fresh Brussels Sprouts, washed, dried, and cut in half
- 1/2 lemon, juice only
- 1 Red Chili, sliced
- 1 clove garlic, mined
- 1/2 cup Sweet Thai Chili Sauce
- Salt, to taste
- Pepper to Taste
- 2-4 drops of chili oil, optional
- IMPORTANT: Ensure that Brussels Sprouts are at room temperature and completely dry
- Cut off ends and slice large Brussels Sprouts in half
- Heat oil to 360*F - be careful not to overheat
- Test a few individual leaves to see if the oil is ready to use
- Once the leaves gently simmer in the oil, pull the fry basket from the oil and add some Brussels Sprout to the basket, close the lid and lower the basket into the oil.
- Fry for 3-4 minutes; half way through lift basket, shake Brussels to flip, place basket back down in oil for the remainder of the time
- When Brussels are floating, they are ready to be removed
- Remove Brussels from oil and place on a paper towel lined cookie sheet to drain. Sprinkle with kosher salt and/or pepper to taste
- Repeat process until all Brussels Sprouts are fired
- On the last batch, include the sliced red chilis in the fryer
- Once all Brussels have been fried and seasoned, remove paper towel from the cookie sheet
- Drizzle the Sweet Thai Chili Sauce over the Sprouts and toss them together
- Put into serving dish and squeeze lemon juice over Brussels and serve immediately
Ensure that Brussels Sprouts are at room temperature and completely dry
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 572mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 8g
The nutritional values above are auto calculated by a nutrition program and can vary based on brands of ingredients used.
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