Crispy restaurant-style fried brussels sprouts

Step 1

Line a baking sheet with paper towels. Heat the vegetable oil in a deep pot or Dutch oven to 400°F (205°C). Pat the Brussels sprouts completely dry with a clean towel to prevent splatter and ensure crispiness.

Step 2

Working in batches, carefully fry the Brussels sprouts and shallots in the hot oil. Stir gently with a long-handled metal spider or strainer. Cook for about 3-4 minutes per batch, until golden brown and crispy. Transfer the sprouts to the prepared baking sheet to drain. Reheat the oil to 400°F between batches.

Step 3

In a large mixing bowl, toss the fried Brussels sprouts and shallots with balsamic vinegar and fresh lemon juice.

Step 4

Add the minced garlic, grated Parmesan, pomegranate seeds, and crushed chili flakes. Be sure to add the toppings right before serving to maintain freshness and crunch.

Step 5

Season lightly with salt and pepper, toss to coat evenly, and serve immediately.

Step 6

Enjoy!