Flash-fried Brussels sprouts with garlic and lime

Flash-fried Brussels sprouts with garlic and lime

Crispy, piping-hot deep fried Brussels sprouts — a trend worth trying

From San Francisco to New York, Brussels sprouts are making a special appearance on the menus of trendy restaurants everywhere. The new way to serve the miniature cabbages is…fried!

I’ve never been one to follow trends, but after sampling them a few times, my husband, Marc, begged me to make them at home. It took a few weeks for me to consent, but I finally gave in and came up with my own version of deep fried Brussels sprouts.

The reason I was hesitant is simple: the succulent morsels are fattier than the foods I usually like to eat at home, or for that matter, than those I like to publish. But as Marc says, a little oil doesn’t hurt anyone now and then! Who can argue with that?

Brussels sprouts

Garlic, lime and cayenne make these fried Brussels the tastiest you’ve ever had!

Here, the Brussels sprouts are flash-fried and then tossed with lime juice, garlic and cayenne. The lime cuts through the richness of the oil while the garlic and cayenne add a wonderful kick to the otherwise sweet-as-candy Brussels.

You may not want to make this recipe every day, and you may want to consume it in moderation. But I can promise you that after tasting these fried jewels, you’ll understand why the petits cabbages have managed to seduce so many chefs and foodies alike!

Flash-fried Brussels sprouts with garlic and lime

serves 4
active time: 20 min

  1. 1 large garlic clove – skinned and crushed (use a microplane grater)
  2. 1/4 teaspoon sea salt
  3. 1/8 teaspoon ground cayenne
  4. 1 1/2 tablespoons lime juice
  5. 1 tablespoon extra virgin olive oil
  6. 1 1/2 lbs (680 g) Brussels sprouts – rinsed, patted dry, trimmed and cut in half lengthwise
  7. canola or peanut oil for deep frying
  8. sea salt to taste as garnish

  1. Step 1: Place the garlic, salt, cayenne, lime juice and olive oil in a small bowl. Whisk until well blended and set aside.
  2. Step 2: Heat a deep fryer to 375°F (190°C). Place the Brussels sprouts in a wire basket and dip them in the oil. Immediately cover the pan to prevent the hot oil from splattering on you or your counter top (the Brussels have a very high moisture content and intense splattering will occur during the first minute of cooking). Fry the Brussels sprouts for 5 to 6 minutes, until golden-brown. Drain on paper towels and quickly blot them with more paper towels. Place the Brussels in a large bowl. Drizzle with the garlic-lime dressing and toss until well coated. Sprinkle with sea salt and serve piping hot!
  3. Cook’s note: If you don’t have a deep fryer, you can fry the Brussels sprouts in a large skillet on your stove. Pour enough oil to reach 1 1/2” up the sides of the pan. Heat the oil until it reaches 375°F (190°C) and proceed with step 2.

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Flash-fried Brussels sprouts with garlic and lime

side dish, brussels sprouts, fried


  1. I can’t wait to try this recipe! One of our local pubs serves these with a bit of an Asian flare. So yummy. Which oil is best to use if I am frying in a cast iron skillet? Vegetable?

    • Viviane Bauquet Farre

      Hi Janet! I am excited for you to try this recipe too! Although I recommend canola or peanut oil, you can use any vegetable oil for this recipe, even light (refined) olive oil which has a high smoke point (above 400F). Let me know how it turns out… and enjoy!

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  3. I’ve never used one, but could these be done in an air fryer?

    • Viviane Bauquet Farre

      Using an air fryer would be the same as making these in the oven… so not exactly the same deliciousness.

  4. Came out pretty well. Only suggestion I have is to take a peak at the 4 minute mark in the deep fryer. Mine were a little bit overdone after 5 minutes. Still really good though. Love the dressing

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  6. I just made these as addition to a Mother’s Day dinner. They came out great! Thanks!!

    • Viviane Bauquet Farre

      Thank you so much for your note, Michael! I am delighted to hear that these Brussels sprouts came out to your liking… Music to my ears!

  7. I tried these after having them at a local brew pub but couldn’t make it work. I sliced in half then fried in 375• oil but they just began to pop into individual leaves. It sounded like pop corn popping. I’m guessing they had too much moisture between the leaves. I’m thinking I may need to slice them a day a head to try to dry them out a bit. Any ideas from your experience.

    • Viviane Bauquet Farre

      Hi Chris, It sounds to me like you didn’t dry the Brussels enough after washing them. Watch the video in this recipe. I show how to do that. You don’t need to wash them a day ahead, but you do need to dry them thoroughly with kitchen towels. I just made a batch last night and was thinking of you. Let me know how your next batch comes out… they are so delicious, I really want it to work for you!

  8. Richa Banthia

    Hello! If you’re not serving these immediately, would they stay crispy if you put them in the oven?

    • Viviane Bauquet Farre

      Hi Richa! Although they won’t taste as good as when you serve them right off the fryer (think warmed-up French fries!), you can fry the Brussels, drain on paper towels as shown in the video and keep them on your tray until ready to warm them up. Reheat in a 375°F preheated oven for 4 to 5 minutes, just enough to warm them (watch out because they can easily burn). Then toss them with the dressing and serve. Enjoy!

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  10. What a great idea, I have not heard of this trend but yeah would totally love to try it once to see…and I have brussels sprouts at home!

  11. Hi Viviane, just got your newsletter this morning while I was looking for some recipes to make brussels sprouts…love this simple yet delicious recipe.
    Moving is stressful and hard…take your time and relax yourself!

    • Viviane Bauquet Farre

      Thank you so much, Angie! You’re so right about how hard it is to move… Phew! I’m hoping to be settled in by the time spring comes. Hope all is well with you, my dear!

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  15. I tend to roast Brussels sprouts but flash fried sounds soooo much better! Add garlic and lime and I’ll be making this recipe soon!

  16. We came here from reddit:) What an amazing simple dish Viviane! Thank you for sharing it! Can we use olive oil for frying this?

    • Hi Little Cooking Tips! I am so glad you like this recipe. I must say I’m looking forward to making it again now that fall is upon us. I don’t recommend olive oil for deep-frying as it most probably will burn. It’s best to stick with oils that can take high temperatures as recommended on the recipe. Thank you so much for stopping by and for your comment… Enjoy, my dear!

  17. Fried brussels sprouts?! Sign me up!

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