Flash-fried Brussels sprouts with garlic and lime An easy recipe for the most flavorful Brussels sprouts you’ve ever had

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

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  • Reply Richa Banthia November 15, 2016 at 5:43 pm

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

    • Reply Viviane Bauquet Farre November 17, 2016 at 7:17 pm

      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!

  • Reply Evelyne CulturEatz October 30, 2016 at 3:33 pm

    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!

  • Reply Angie@Angie's Recipes February 3, 2016 at 5:16 am

    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!

    • Reply Viviane Bauquet Farre February 3, 2016 at 3:57 pm

      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!

  • Reply Deb November 22, 2013 at 3:00 pm

    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!

    • Reply Viviane November 25, 2013 at 2:47 pm

      Thank you, Deb! Viva Brussels Sprouts!

  • Reply Little Cooking Tips October 2, 2013 at 9:43 am

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

    • Reply Viviane October 2, 2013 at 9:48 am

      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!

  • Reply Kiran @ KiranTarun.com March 18, 2013 at 11:34 am

    Fried brussels sprouts?! Sign me up!

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