Flash Fried Brussels Sprouts with Balsamic Drizzle

If flash fried brussels sprouts can take my husband from loathing to loving the mini cabbages, then I’m pretty confident this recipe will make everyone a lover of these little orbs.


I haven’t often made brussels sprouts since my hubby has made known how much he detests them. One of the last times I did, he declared that they, “tasted like dead zebra butt.” Not that he or I knows what that would taste like, but the statement was certainly catchy enough for our toddler to parrot back the phrase.

Fast forward to a few weekends ago when we managed to slip off for a date and the waitress (who we have never met) told us to trust her and that we just had to try the brussels sprouts. On a whim we did, which turned out to be a great decision. We fell in love with the flash fried dish, so much so that we order a second helping!

Flash Fry Brussel Sprouts 5Flash Fry Brussel Sprouts

With a new found love of flash fried brussels sprouts I knew I had to recreate the dish at home. A quick, 5-minute dip in the fryer is all these veggies need to turn them into the tasty, golden appetizer.


Flash Fry Brussel Sprouts

A generous lather of balsamic reduction and a sprinkle of sea salt finishes off the dish, which can be eaten as an appetizer or served as a side with dinner (if the chef can keep from eating them all before they hit the table). These are now such a hit that I’m going to add them to our Thanksgiving menu!

Flash Fried Brussels Sprouts with Balsamic Drizzle

1 ½ lb brussels sprouts, washed and dried
Enough vegetable oil, about 60-70 ounces
½ cup balsamic vinegar
2 tablespoons honey
Coarse sea salt


Add the vegetable oil to a deep fryer or to a large pot and bring to 375 °F. Trim the ends off the brussels sprouts and cut any large ones in half. Working in batches, fry the brussels sprouts for 5 minutes. After 5 minutes of frying, remove the brussels sprouts from the oil and place them on a paper towel lined platter to drain and cool.

Add the vinegar and honey to a small sauce pan. Place over medium heat and stir frequently, until the vinegar is reduced by half and begins to coat the back of a spoon, about 5 minutes. Transfer the brussels sprouts to a large bowl and pour the reduced balsamic vinegar over the brussels sprouts and toss to coat.  Sprinkle with sea salt to taste.


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