Recipe by Adina Silberman

Loaded Deep-Fried Brussel Sprouts

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Parve Parve
Easy Easy
4 Servings

We all love to fry potatoes, but have you ever tried frying brussel sprouts? Add these loaded brussel sprouts to your Chanukah menu for a unique and delicious side dish.   We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends.   To watch Adina’s takeover, click HERE.



  • 1 and 1/2 to 2 pounds frozen brussels sprouts, defrosted, patted dry, and sliced in half lengthwise

  • vegetable oil, for frying

Sauce and Garnish

  • 1 and 1/2 teaspoons Pereg Turmeric

  • 1/2 cup mayonnaise

  • 1 tablespoon sambal oelek (optional, see tip)


  • chopped fresh cilantro

  • chopped fresh scallion

  • fresh chopped mint

  • chopped toasted peanuts

  • black sesame seeds


Prepare the Loaded Deep Fried Brussel Sprouts


Fill a large heavy bottomed pot with two to three inches of oil. Place brussels sprouts into room-temperature oil and turn on the flame to high. (See note.) Try not to overcrowd the pot – if necessary, fry the sprouts in batches – just make sure to let the oil cool down before starting to fry again. Allow the oil to come to a high temperature together with the brussels sprouts. Once the sprouts are a deep brown color, use a slotted spoon to remove them from the oil and place on a piece of paper towel or on a cooling rack briefly before plating.


While sprouts are frying, prepare sauce by mixing together all ingredients in a medium bowl until smooth.


Place fried brussels sprouts on a serving dish and generously drizzle sauce over them. Garnish with cilantro, green onion, mint, peanuts, and black sesame seeds. Serve immediately.


Sambal Oelek is my go-to ingredient for so many recipes because it packs a ton of flavor and is made with simple ingredients. Made from ground roasted chili peppers, Sambal Oelek is sold in its simple form or mixed with garlic, called Chili Garlic Paste. It is usually found next to Sriracha in the grocery store and has a yellow or gold label. If you’re looking for a little punch in your dish or that little extra umph, add a bit of Sambal Oelek and see where it takes you!


Placing the brussels sprouts into room-temperature oil helps eliminate oil splatter and helps to ensure that the inside of the sprout will get cooked at the same time as the outer leaves, which brown more quickly.
Loaded Deep-Fried Brussel Sprouts

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