Fried Brussels Sprouts

Serves 2-4

Ingredients:

1/2 lb of Brussels sprouts

Frying oil

1/2 cup Crunch n’ Munch toffee popcorn

1/4 cup Picosos’ hot chile peanuts

Balsamic glaze

Slap ya Mama season to taste

Directions:

Fill a large soup pot with 3–4 cups of your preferred frying oil and heat to 350°F.

Prepare a large bowl lined with paper towels to drain the fried Brussels sprouts once cooked.

Trim the stems from the Brussels sprouts and cut them into quarters. Season the sprouts with Slap Ya Mama seasoning, making sure they are evenly coated.

Once the oil reaches temperature, place the Brussels sprouts into a frying basket and carefully lower them into the hot oil.

Fry until the Brussels sprouts are golden brown and crispy, adjusting the heat as needed to maintain the oil temperature. Work in batches if necessary—overcrowding the oil will lower the temperature and prevent proper crisping.

Carefully remove the Brussels sprouts from the oil and transfer them to the prepared bowl to drain.

Remove the paper towels and add the peanuts and popcorn directly to the bowl. Toss everything together until evenly combined.

Plate the fried Brussels sprouts mixture and finish with a drizzle of balsamic glaze.

Serve immediately and enjoy.

Chef Scout Recon Tip: Frying is all about control. The goal isn’t just cooking the ingredient—it’s creating texture. Maintaining your oil temperature keeps the Brussels sprouts crisp instead of greasy, while the finishing ingredients create the balance of salty, sweet, and savory.