• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Appetizers / Deep-fried Brussels Sprouts with Chipotle-Bacon Mayo

October 16, 2019

Deep-fried Brussels Sprouts with Chipotle-Bacon Mayo

Jump to Recipe·Print Recipe

A plate of deep-fried Brussels sprouts, with orange sauce, on a plate

A couple of years ago, I tried deep-fried Brussels sprouts out at a restaurant. It was magic. Crispy, greasy magical magic. I wanted to try making this at home, and it turned out to be super easy and just as delicious.

Start with DRY, room-temp Brussles sprouts. Why? Oil and water don’t mix. Even a small amount of moisture will create explosive, slightly scary little pops and plonks when you deep fry. Why room temp? You want your oil to stay hot, and cold Brussels will mess with that.

Once you have these two things down, you’ll still want to drop the halved Brussels in ONE AT A TIME, wait about 30 seconds, then drop in another. Proceed with caution!

Halved Brussels sprouts, on a baking sheet

After you’ve deep-fried, you’ll be left with these gorgeously crispy Brussels sprouts.

Deep-fried Brussels sprouts, on a baking sheet

Brussels love a fatty+smokey component, and this Chipotle-Bacon mayo is the perfect sauce to drag them through. I used Field Roast Mexican Chipotle Sausage here, but you could use chopped Sweet Earth Benevolent Bacon, tempeh bacon, or mushroom bacon.

More Brussels+Bacon inspo here!

Roasted Brussels Sprouts with Shiitake Bacon

Vegan Bacon-Wrapped Scallops with Paprika Cream Sauce

Shiitake Bacon

Vegan Bacon Egg + Cheeze Biscuit

Crispy Kung Pao Brussels Sprouts

Loaded Baked Potato Hash Brown Waffles

Deep-fried Brussels sprouts, on a plate with orange sauce


Hi there, reader! If you make this recipe and love it, would you mind leaving a 5-star review? You can do this in one-click via the “leave a reply” section at the bottom of this post. It’s a really simple action that helps me out tremendously. Thank you as always for your support and happy cooking! xo


 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Deep-fried Brussels sprouts

Deep-fried Brussels Sprouts with Chipotle-Bacon Mayo


★★★★★

5 from 3 reviews

  • Author: erin wysocarski
  • Total Time: 30 minutes
  • Yield: 2-4 servings
Print Recipe
Pin Recipe

Ingredients

for the chipotle-bacon mayo

  • 1 Field Roast Mexican Chipotle Sausage, finely chopped and crisped in a hot pan (see Notes for other options)
  • 2–4 cloves garlic, finely minced
  • 1–4 TB chipotles in adobo, chopped
  • 1/2 cup vegan mayo
  • 1/4 cup chipotle fabanaise (I used Sir Kensington’s) 

for the Brussels sprouts

  • 1 lb. Brussels sprouts, halved, completely dry and at room temp
  • canola or grapeseed oil, for frying

Instructions

to make the chipotle-bacon mayo

  1. Combine all sauce ingredients. Adjust to taste. 

to fry the Brussels sprouts

  1. Place several inches of oil into a heavy pan. I use a small cast-iron pot for this.
  2. 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.
  3. 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.
  4. 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.)
  5. Serve with the chipotle-bacon mayo.

Notes

  1. These sprouts can be recrisped in an air fryer for several minutes at 400.
  2. Other vegan bacon options that can be used are prepared seitan-based, tempeh or mushrooms (see blog post for links).
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Deep-fried Brussels sprouts

THIS WEEK’S DISCOVERIES, FAVORITE FINDS + GRATITUDE:

A very kind (and patient!) friend showed me how to knit a couple of weeks ago. Since then, I’ve loved camping out of my couch, making a gazillion knit stitches, and relishing the calm+meditative process. I won’t be whipping out anything sophisticated anytime soon, but I’m loving the soothing repetition. This video by RJ Knits was super helpful as a refresher in the beginning. I’ll be watching more from him as I go along!

The Moth podcast

Simple, gorgeous, well-written storytelling that will give you all the feels. The final sentence or two read by the storyteller at the end of each hour always makes me tear up!

Cover art for The Moth podcast

Filed Under: Appetizers, Green, Small Bites, Vegetable Sides Tagged With: veganized classics

Reader Interactions

Comments

  1. Tracy says

    October 20, 2019 at 1:33 am

    That sauce sounds delicious!
    My Nana (great grandma) taught me how to knit when I was a young girl. I’ve never lost the thrill it gives me to create something with knitting needles. Mother patiently picked up many a lost stitch for me during those years l. Always surrounded by wonderful conversations.

    ★★★★★

    Reply
    • erinwyso says

      October 21, 2019 at 7:19 am

      Tracy, I love that! And bet you have some amazing memories around that. Knitting has been so fun for me so far, and I can’t wait to work up to more involved projects.

      Reply
  2. Wendy says

    April 24, 2020 at 5:16 pm

    Super simple and good

    ★★★★★

    Reply
  3. Charles Pue says

    May 29, 2020 at 8:18 pm

    I made them and they were great

    ★★★★★

    Reply

Leave a Reply to Charles Pue Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
rouxbe
vegnews olivesfordinner

Stay Updated

Don’t Miss These!

Za'atar Tofu

Za’atar Tofu

How to Fold a Wonton Dumpling

How to Fold a Wonton Dumpling

Quick and Easy Carrot-Ginger Tofu

13 Quick and Easy Weeknight Dinner Ideas

hands kneading dough

Rouxbe Update: Task 271!

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

two hands holding a bowl of vegan ramen with chopsticks
Spiced and Sugared Cranberries
Caramel Cooked Tofu from the Herbivoracious Cookbook

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2022 · Brunch Pro Theme by Shay Bocks