Fried Brussel Sprouts with Crispy Pancetta & Quick Pickled Shallots Recipe
Brussels Sprouts That Bite Back: Crispy, Tangy, and Insanely Addictive
Let’s talk about Brussels sprouts. You know, those little green cabbages that used to haunt your childhood dinner plate? Forget what you think you know about them because these fried Brussels sprouts are about to flip the script.
We’re bringing the heat (literally) with a deep fry that’ll have you questioning if you should open your own restaurant. Add a drizzle of honey or agave, and you’ve got sweet, salty, tangy, and crunchy all in one bite. Let’s dive in.
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Fried Brussels Sprouts with Crispy Pancetta and Quick Pickled Shallots
So, are you ready to give Brussels sprouts the glow up they deserve? This recipe is bold and a little bit cheeky, so whether you’re looking for a killer side dish or just an excuse to fry something, these crispy Brussels sprouts are the answer. Go on, give them a try:
Ingredients
For the Pickled Shallots:
½ cup apple cider vinegar
½ cup hot tap water
2 tsp peppercorns
1 tsp salt
1 tsp agave, honey, or sugar
½ shallot, thinly sliced
For the Brussels Sprouts:
1 lb Brussels sprouts, halved through the root
4-5 garlic cloves, crushed
Salt to taste
¼ cup pancetta, diced large
Vegetable oil, for frying
Drizzle of honey or agave
Instructions
1. Quick Pickled Shallots:
In a small bowl or jar, combine the apple cider vinegar, hot water, peppercorns, salt, agave (or your sweetener of choice), and sliced shallots.
Stir until the salt and sweetener are dissolved. Set aside to cool to room temperature.
2. Prepare the Brussels Sprouts:
Clean and halve the Brussels sprouts through the root. Place them in a large bowl.
Add the crushed garlic cloves and a pinch of salt to lightly brine the Brussels sprouts. Toss to coat.
Add the diced pancetta to the bowl and mix well.
3. Fry the Brussels Sprouts:
Heat vegetable oil in a deep pot or frying pan to 375°F (190°C).
Drain the Brussels sprouts mixture, including the pickled shallots if you want a tangy, nutty flavor. (If you prefer milder flavors, reserve the pickled shallots as a garnish.)
Fry the Brussels sprouts in batches, being cautious of oil splatter due to their water content. Fry until crispy, about 4-6 minutes.
Transfer the fried Brussels sprouts to a plate lined with paper towels to drain excess oil.
4. Finish and Serve:
Drizzle the fried Brussels sprouts with honey or agave and sprinkle with salt to taste.
Top with the reserved pickled shallots (if not fried).
Serve immediately and enjoy!
Per usual, I absolutely can’t wait to know what you think ❤️
Video below!
