Not Your Average Brussels Sprouts!
These Fried Brussels Sprouts with Pancetta are a burst of flavors and textures! Imagine this: impossibly crunchy deep fried Brussels sprouts tossed with a homemade apple cider vinaigrette, crispy pancetta, Parmesan cheese, and nutty pistachios. It’s sweet and salty, a little tangy, and completely irresistible!
Now I know that deep frying foods can be intimidating, and for sure it’s not something we do every day, but man is it a special treat when we do! It’s the very best way to get extra crispy brussel sprouts! Trust me! Whether you’re looking for an impressive appetizer or a boldly flavored side dish, this Brussels sprouts recipe checks all the boxes!
Why this recipe works
- The sprouts become crispy on the outside with tender centers.
- It’s got a sweet, savory flavor profile that is very well balanced.
- The vinaigrette cuts through the richness of the pancetta and fried sprouts.
And yes, if you don’t want to fry them, you can absolutely follow this recipe with crispy roasted Brussels sprouts!
For more side dishes, be sure to check out all of our easy side dish recipes, or try my kale and Brussels sprout salad, shredded Brussels sprout slaw, or crispy Asian Brussels sprouts next!
What You’ll Need
- Brussels Sprouts: The main star of the dish, fried until golden brown and crispy.
- Light Neutral Oil: Used for frying the Brussels sprouts. Choose an oil with a high smoke point, such as grapeseed oil, avocado oil, vegetable or canola oil.
- Apple cider vinaigrette made with extra virgin olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, Kosher salt, and freshly ground black pepper.
- For serving: Parmigiano Reggiano (or Pecorino Romano), toasted pistachios, and flaky sea salt for the perfect finishing touch.
If you’d rather roast brussels sprouts, you can do that and then toss with the dressing!
Directions
- Prepare Apple Cider Vinaigrette: Combine olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, Kosher salt, and black pepper in a jar; shake to mix.
- Heat Oil for Frying: In a pot, heat neutral oil to 375°F for frying Brussels sprouts.
- Cook Crispy Pancetta: In a skillet, cook cubed pancetta until crispy; set aside on a paper towel-lined rack to drain.
- Fry Brussels Sprouts: In hot oil, fry Brussels sprouts until golden brown and crispy; drain on a paper towel-lined rack.
- Combine Ingredients: In a large bowl, combine the deep fried Brussel sprouts, cooked pancetta, shaved Parmesan, and toasted pistachios.
- Drizzle with Vinaigrette: Drizzle the desired amount of vinaigrette over the mixture; toss well to thoroughly coat.
- Transfer to Serving Dish: Transfer the dish to a serving plate or bowl, then garnish with additional shaved Parmesan and a pinch of flaky sea salt.
A Quick Note On Toasting Pistachios
In an oven: Spread pistachios on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until they become fragrant and slightly golden.
On a stovetop: Place them in a dry skillet over medium heat, stirring frequently until they are aromatic and lightly browned.
Expert Tips
- Maintain the oil temperature around 375°F while frying Brussels sprouts. Use a thermometer to ensure they become crispy without absorbing excess oil.
- Achieve perfectly crispy pancetta by rendering the fat over medium-high heat. Stir occasionally to ensure even cooking, and transfer to a paper towel-lined rack promptly.
- Toast pistachios in the oven or on the stovetop until fragrant. Be vigilant as they can burn quickly. Remove them when golden to preserve their crunch.
- Adjust the vinaigrette’s sweetness and acidity to your liking. Taste and add more maple syrup, apple cider vinegar, or Dijon mustard as needed for a well-balanced flavor.
- Allow the fried Brussels sprouts to drain on a paper towel-lined rack briefly. This prevents them from becoming soggy and helps retain their crispiness.
Make-Ahead, Leftovers, & Storage
This is one of those dishes that is definitely best consumed fresh! I’m providing instructions for making ahead, but enjoy fresh for best results.
- To make-ahead: Prepare the vinaigrette ahead and store it in the fridge. You can fry the Brussels sprouts and cook the pancetta in advance, but keep them separate. When ready to serve, reheat the Brussels sprouts in the oven for a few minutes, then toss with pancetta, pistachios, and vinaigrette.
- Leftovers and storage: If you have leftovers, store them in an airtight container in a fridge. To maintain crispiness, keep the Brussels sprouts separate from the vinaigrette until serving. Reheat in the oven or on the stovetop, then combine with the vinaigrette and other ingredients before serving. Enjoy within a day or two.
- To freeze: I do not recommend freezing this.
Serving Suggestions
This fried Brussels sprouts recipe is such a versatile side dish! I love to serve it with poultry dishes like crispy pan-seared pecan chicken, pan-seared duck, or even a simple store-bought rotisserie chicken.
It also pairs perfectly with beef dishes like oven-roasted beef tenderloin.
Ingredient Substitutions & Variations
- If pancetta is unavailable, substitute bacon for a similar smoky, salty flavor. You can also use fried shallots or fried onions if you prefer a vegetarian version.
- If you are not a fan of pistachios, substitute other toasted nuts like almonds or walnuts for a different flavor. Pumpkin seeds and sunflower seeds are great alternatives if you have a nut allergy!
- You can also experiment with other hard cheeses like Pecorino or Asiago in place of the Parmesan.
- Instead of apple cider vinaigrette, toss this with a drizzle of aged balsamic vinegar!
You’ll love these deep fried Brussels sprouts; they truly take such a humble ingredient to a whole new level! Plus, it’s a super versatile dish – perfect for family dinners or impressing friends at gatherings
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Crispy Fried Brussels Sprouts with Pancetta
Equipment
Ingredients
For the apple cider vinaigrette
- ½ cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup or honey
- 1 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the Brussels sprouts
- Light neutral oil, for frying
- 1 lb Brussels sprouts, trimmed, outer leaves discarded, halved through the root
- 4 oz pancetta, cubed
- 2 oz Parmigiano Reggiano (or Pecorino Romano), thinly shaved, plus more for serving
- ½ cup pistachios, toasted
- Flaky sea salt
Instructions
- Make the apple cider vinaigrette. Combine all ingredients in a mason jar: ½ cup extra virgin olive oil, 3 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 tsp Dijon mustard, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Seal tightly with a lid, then shake vigorously to emulsify. Taste, adjust seasoning, then set aside.
- Heat the oil. Pour enough light, neutral oil into a deep, heavy bottomed pot to come up about 2-inches. Heat over medium-high heat until it reaches 375°F (190°C).
- While the oil is heating, cook the pancetta. Heat a skillet over medium-high heat. To the dry pan, add 4oz cubed pancetta. Cook, stirring occasionally, until the fat has rendered and the pancetta is crispy on all sides, about 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel lined wire rack.
- Fry the Brussels Sprouts. Once the oil comes up to temperature, carefully lower in the Brussels sprouts. I like to use a spider to do this without splashing hot oil. Cook for 6-8 minutes, or until golden brown and crispy. Use a spider or slotted spoon to transfer the crispy Brussels sprouts to the paper towel lined wire rack to drain for a few minutes.
- Assemble, then serve. Place the drained Brussels sprouts in a large bowl along with crispy pancetta, 2oz shaved Parmesan, and ½ cup pistachios. Drizzle as much of the vinaigrette on as you like (if you have leftovers, use it on salad), then toss well to thoroughly combine. Transfer to a serve plate or bowl, then garnish with additional shaved Parmesan and a pinch of flaky sea salt.
Notes
- The nutrition facts assume 1 cup of oil is consumed, which is a gross overestimation. In reality, the calorie count is presumed to be lower.
- To make vegetarian: Omit the crispy pancetta, but if you want to keep that salty, crunchy bite you can substitute with crispy fried shallots or onions.
- To make-ahead: Prepare the vinaigrette ahead and store it in the fridge. You can also fry the Brussels sprouts and cook the pancetta in advance. Keep them separate and store them in airtight containers. When ready to serve, reheat the Brussels sprouts in the oven for a few minutes, then toss with pancetta, pistachios, and vinaigrette.
- Leftovers and storage: Store leftovers in airtight containers in the fridge. To maintain crispiness, keep the Brussels sprouts separate from the vinaigrette until serving. Reheat in the oven or on the stovetop, then combine with the vinaigrette and other ingredients before serving. Enjoy within a day or two.
- I do not recommend freezing this.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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