"The best Brussels sprouts have deeply caramelized and crispy outsides, while having a meltingly tender interior. That requires sustained levels of high heat that can cook the inside faster than the outside will burn, and there is no better way to strike that balance than deep frying them."
"And the other great thing about deep-frying Brussel sprouts is that it is actually quicker and easier than most other ways of cooking them. There are no long cooking times with concerns about different-sized sprouts cooking unevenly or only getting color on one side."
"With perfectly browned edges, richness from the oil, and the subtle vegetal sweetness of sprouts, all they need is a sprinkling of salt, and they'll blow people away."
Restaurants prioritize flavor over health when preparing Brussels sprouts, using generous amounts of butter, bacon fat, and oil to achieve superior taste. Deep frying is the optimal cooking method for achieving the ideal texture: deeply caramelized and crispy outsides with meltingly tender interiors. This technique requires sustained high heat that cooks the inside faster than the outside burns. Deep frying is also quicker and easier than alternative cooking methods, eliminating concerns about uneven cooking or inconsistent browning. The process takes only minutes and requires minimal seasoning—just salt enhances the subtle vegetal sweetness. Use a high smoke point neutral oil like vegetable or canola oil in a pot with high sides to prevent splattering.
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