Serves 4-6 as an appetizer
Deep frying doesn’t have to be unhealthy! We fried these Brussels sprouts in avocado oil, which is one of the healthiest high heat oils out there, then finished them in the oven for a little extra crisp. Avocado oil is high in antioxidants, loaded with vitamins (like vitamin E which helps keep our skin looking like we’re still 20 years old), and it’s been shown to lower cholesterol. But, avocado oil is only as good as the avocados it’s made from; opt for avocado oil that is organic, unrefined, and cold-pressed.
Because Brussels sprouts naturally have a nutty flavor, we love the way this tangy, spicy Greek yogurt sauce lightens the dish. Fried Brussels sprouts are the perfect appetizer for a small dinner party, because you can fry in advance and pop them in the oven just before serving.
Warning: they will disappear in minutes. These things are more addictive than movie theater popcorn.
- Julie & Jesse 🙃
For the Sprouts:
1 pound Brussels sprouts, washed, dried completely and cut in half lengthwise.
Avocado oil (about 4 cups)
For the Yogurt Dipping Sauce:
1 cup plain greek yogurt
Zest and juice from one lemon or lime
½ teaspoon paprika
½ teaspoon harissa paste
1 teaspoon minced garlic
1 teaspoon kosher salt, plus more to taste
Fresh ground pepper to taste
Sheet tray and wire rack
Sieve or slotted spoon
Splatter screen (not needed but highly recommended!)
Make the yogurt dipping sauce by whisking all ingredients together in a small bowl. Taste and adjust seasoning. Cover with plastic wrap and place in the fridge while you fry the Brussels sprouts.
Preheat oven to 350ºF. Line a sheet tray with aluminum foil and place a wire rack on top. Place the sheet tray next to your saucepan.
Pour avocado oil into a medium-sized, heavy-bottomed saucepan until it’s 2 ½ to 3 inches deep. Using a candy thermometer, heat the oil to 375ºF. Use a sieve or slotted spoon to lower half of the sprouts into the oil. The oil will become aggressive and start bubbling/popping so immediately place the splatter guard over the pan. Fry the sprouts for 3-4 minutes or until golden brown.
Transfer the sprouts to the prepared sheet tray and sprinkle with sea salt while still hot. Fry the second batch of sprouts, season with salt, and then place the tray of sprouts on the top rack of the preheated oven. Roast for 5-7 minutes, remove pan from oven and serve the sprouts warm with Greek yogurt dipping sauce.