Incredibly delicious deep fried Brussels sprouts with bacon! I fried these up in my deep fryer in coconut oil. The best holiday side taken to the next level! The trick to getting the CRISPIEST brussel sprouts is the double fry! It makes a HUGE difference from soggy to crispy and crunchy fried sprouts. This recipe has perfect keto macros! We assume about 2 tablespoons of coconut oil are contained in the sprouts after frying.
Important note: Brussels sprouts contain a lot of water. Frozen vegetables or food must be placed in a deep fryer with extreme care as water in a deep fryer can be dangerous and have explosive results! Use every pre-caution when deep frying and do not use brussel sprouts from frozen, or if you do, make sure they are thoroughly thawed before using.
Yield: 5 servings
Macros: 83% fat, 10% protein, 6% carb.
Prep time: 15 Minutes
Cooking time: 15 Minutes
Coconut oil for Frying
1 Package of bacon with 15 slices
1 lb package Brussel sprouts (equals 16 oz or 500 g with 20 pieces), see note above about using thawed or raw sprouts only
3 tablespoons Spectrum organic mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon Louisiana, Franks or homemade Sriracha hot sauce (no sugar added)
1 large garlic clove, minced or 1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1-2 drops liquid stevia
2 tablespoons capers
If you are using a deep fryer with coconut oil or lard, set the frying temperature to 350 F or 170 C. While this is heating, prepare the bacon. The brussel sprouts must be completely thawed
Chop bacon into 1 inch pieces and fry until cooked but still soft in a skillet for 3-5 minutes. Remove from pan and set aside.
If you are not using a deep fryer, heat enough coconut oil to reach about 1.5 inches up the sides of the frying pan. Heat the oil until it reaches 350 F or 170 C.
Using a deep fryer, place the thawed and halved sprouts in the metal basket and lower it into the fryer for about 3 minutes. Remove from oil and let rest in the basket. Turn up the temperature to 375 F or 190 C. (If using the pan, remove from frying pan and set to the side in a bowl with paper towel if desired. When the oil reaches the desired temperature, re-fry for the second time for about 2-3 minutes. The double fry is when the brussel sprouts reach the hard, crunchy stage. Frying only once will usually produce fried byt soft/soggy sprouts.
While the sprouts are frying, whisk the sauce ingredients together, except for the capers.
Remove from the oil and place in a bowl. Add reserved bacon and the capers, and drizzle with the sauce, lightly tossing the mixture together. Alternatively you can serve this spicy and tangy aioli sauce on the side as a dip by dividing it into 5 servings.
Nutritional Information per serving:
Yield: 5 servings
Per serving: 44.2 g fat, 12.8 g protein, 8.2 g carbohydrate, 4 g fiber, 4.2 g net carb.
83% fat, 10% protein, 6% carb.