Fried Brussels Sprouts with a Jalapeno Lime Dipping Sauce
Fried foods are the best tasting foods on the planet. And the same can be said for fried Brussels sprouts. They cook quickly and have the best flavor and texture. For example: roasted Brussels spouts take anywhere from 30 to 45 minutes. Compare that to fried where they will be done in about 5 minutes. And the taste difference? You’ll just have to make them to find out.
This dish is actually a copycat recipe from Gott’s Roadside in Napa Valley, California. My wife and I first had this dish on our honeymoon in 2017. We recently visited again and I knew I had to put a version of it on my blog. The only real difference is that I added sour cream but the dish remains relatively unchanged beyond that.
Why should you make these fried Brussels sprouts?
- So tasty – If you don’t typically like Brussels sprouts, or have a bad memory of this from your childhood, you should try them fried. Also, Brussels sprouts aren’t exactly the same as they used to be.
- Easy appetizer or side – Prepare the dip and Brussels spouts then fry away. Doesn’t get much simpler than that.
- Even my kids like it – Not that you should completely trust my kids’ taste buds, but this is always a hit with them. A good way to get them to eat their vegetables!
- Don’t burn the sprouts– The Brussels sprouts will cook very quickly. Keep your eye on them in the fryer.
- Don’t over brown them – Unlike fried chicken or French fries, you want to have some green left when you are finished cooking.
- Make the dip beforehand – The flavor of the dip improves with time as the ingredients marry. Of course it can be eaten right away but a few hours in the fridge will let the those flavors develop.
Fried Brussel Sprouts with a Lime & Jalapeno Dipping Sauce
If you're going to eat vegetables they might as well be fried. The dipping sauce is money too.
- 1 pound brussel spouts cut in half and trimmed
- 2-4 whole jalapenos see notes below
- 2 cloves garlic
- 1 whole lime (juiced)
- 1/2 cup mayonaisse
- 1/4 cup sour cream
- kosher salt and pepper to taste
- 1 quart frying oil (peanut, vegetable, canola, etc)
For the jalapeno lime dip
- Place the jalapenos over open heat (grill, charcoal, broiler, gas stove top), turning occasionally until black and blistered on all sides.
- Afterward, place the charred jalapenos in a bowl and wrap with plastic. Let them steam for about 10 minutes so that the skin loosens.
- Then peel then the loosened skins either by hand of by using a paper towel.
- Remove the seeds from the jalapenos but do not discard. Set aside.
- Place the jalapeno flesh, mayo, sour cream, garlic, lime juice and a heavy pinch of salt in a blender or food processor. Blend until well combined.
- Taste the dip and then add salt, pepper and reserved jalapeno seeds until the taste is to your liking. Can be eaten right away but it is best if made ahead of time.
For the brussel sprouts
- Set up a cast iron pan/dutch oven or fryer at 350 degrees.
- Carefully place the brussel sprouts into the oil. There will be a lot of spattering so do this with care.
- Fry for 4-5 minutes or until lightly browned. They cook quickly so keep your eye on the them.
- Remove from the oil and place on a wire rack over paper towels to cook and remove excess oil. Immediately sprinkle with kosher salt.
- Once cool enough to handle, serve immediately with the prepared dip.