1 lb. Brussels sprouts, halved, completely dry and at room temp
canola or grapeseed oil, for frying
Instructions
to make the chipotle-bacon mayo
Combine all sauce ingredients. Adjust to taste.
to fry the Brussels sprouts
Place several inches of oil into a heavy pan. I use a small cast-iron pot for this.
Heat the oil over medium-high heat for 5-7 minutes. Insert a chopstick into the pot, touching the bottom of the pan. If bubbles form around it immediately, you are ready to fry.
Place ONE Brussels half, cut-side down, into the oil. If there is any moisture whatsoever in the sprout, the oil will pop and may sprurt a little out of the pan. This should subside after several seconds. Do not place another sprout into the pan until the first one has completely calmed down.
Check the other Brussels during the fry time. They can be removed and placed back onto the baking sheet to cool. (I placed a cookie cooling rack on top of a baking sheet.)
Serve with the chipotle-bacon mayo.
Notes
These sprouts can be recrisped in an air fryer for several minutes at 400.
Other vegan bacon options that can be used are prepared seitan-based, tempeh or mushrooms (see blog post for links).
