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Fried Brussels Sprouts

Gingham's Fried Brussels Sprouts

This recipe is reprinted from Come Early, Stay Late by Brian Malarkey.
Servings 6 servings
Author Brandon Matzek


For the dressing:

  • 1 cup apple cider vinegar
  • 1/2 cup honey
  • 2 salt-packed anchovies, rinsed and minced
  • 1 cup jalapeño chiles, seeded and minced
  • 1/2 cup fresh garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

For the sprouts:

  • Canola oil, for frying
  • 2 pounds brussels sprouts, stems trimmed and cut in half
  • Finishing touches:
  • 1/2 cup smoked almonds, crushed
  • Kosher salt, to taste


  1. Make the dressing: In a medium bowl, whisk together all the dressing ingredients until smooth. Set aside.
  2. Cook the brussels: In a large pan, heat oil to very hot (near smoking) and fry the brussels until crispy, about 1 to 2 minutes. (BE CAREFUL. They will pop! A splatter screen is strongly recommended.)
  3. Drain the the brussels sprouts on paper towels, then toss them with the dressing, smoked almonds, and salt to taste.