Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes
The Purple Pig, Chicago
This recipe for fried Brussels sprouts adds a refreshing twist to our winter vegetable routine.
- Vegetable oil for frying
- 4 cups (about 1 pound) Brussels sprouts, cleaned and stems removed
- 1 tablespoon lemon juice
- 1/2 teaspoon chopped thyme leaves
- 1/4 teaspoon chile flakes
- Salt and pepper to taste
Pour 2 inches of oil into a large heavy-bottomed pot. Heat to 350ºF on a deep-fry thermometer.
Working in batches, fry the Brussels sprouts until crispy and the edges have just started to brown, about 2 minutes. Using tongs, remove the sprouts from the oil and place them on a paper towel–lined plate. When all of the sprouts have been fried, transfer them to a large bowl and toss with the lemon juice, thyme, chile flakes, salt, and pepper. Serve immediately.