Fried Brussels Sprouts with Lemon-Chive Dipping Sauce
Our easy frying method brings out the best in this underappreciated vegetable.
Why This Recipe Works
Fried Brussels sprouts at restaurants can be delightfully crispy, nutty, and salty. Yet when we tried making them at home, the Brussels sprouts splattered every time they hit the hot oil. Instead, we tried submerging the sprouts in cold oil and heating the oil and the sprouts together over high heat. As long as we cooked the Brussels sprouts until they were deep brown, this method produced beautifully crisped sprouts. An easy, stir-together lemon-chive sauce offers a vibrant creamy counterpoint, perfect for dipping.
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