dinnerAmber Gohn

Deep Fried Brussels Sprouts

dinnerAmber Gohn
Deep Fried Brussels Sprouts

Brussels Sprouts are a pretty big source of contention, even before Pineapple Pizza reared its ugly head. Some people love these mini cabbages, some people find them bitter and disgusting.

If you’re in Camp Tasty Bois, you’ve probably got a favorite way of cooking them, likely with bacon grease and a dash of lemon juice. But today you’re throwing all of that out the window and you’re gonna fry ‘em. DEEP fry ‘em. Let’s go!

Deep Fried Brussels Sprouts


  • 4 Quarts peanut oil

  • 2 Pounds of brussels sprouts


  1. Trim any stems, remove any loose leaves from the sprouts, and rinse them off before cutting them in half

  2. In a large enameled cast iron Dutch oven, bring the temperature of the fry oil up to 400ºF. Check temperature with a deep fry thermometer.

  3. Prepare a rimmed baking sheet with a double layer of paper towels to absorb excess oil post-fry.

  4. When the oil has reached 400º, begin frying the sprouts, one skimmer spider batch at a time. About 15 half sprouts per batch. When the sprouts drop, the oil temperature will dip to 350º, so you may need to temporarily adjust the heat to maintain 350º-400ºF.

  5. Cook the sprouts until the edges of the leaves on the sprouts turn a crispy brown color, about 4 minutes.

  6. Remove with skimmer, spread sprouts on baking sheet with paper towels. As they dry, season with a hefty pinch of salt. Let cool slightly before eating.