Fried Brussels Sprout Tacos Recipe
Even folks who aren’t fans of Brussels sprouts will like them fried. Houston’s popular Eight Row Flint takes fried Brussels sprouts one step further by transforming them into vegetarian tacos, providing the inspiration for this recipe. If you’ve never had a deep-fried Brussels sprout, prepare to meet your new favorite vegetable. Deep-frying gives the sprouts’ outer leaves an addictive, potato chip-like crispiness while keeping the insides soft and tender. We recommend using a splatter guard (or a small baking sheet) when frying to prevent oil from splattering. These crunchy fried sprouts are even better when paired with thinly sliced radishes and carrots and wrapped in warm tortillas. Serve with a squeeze of lime and a side of guacamole for a delicious vegetarian meal.
- 16 Brussels sprouts (about 12 oz.), trimmed and outer leaves removed
- Canola oil
- 1 shallot, thinly sliced
- 1 jalapeño chile, very thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 cup crema Mexicana or sour cream
- 8 (6-inch) corn tortillas, warmed
- 1 cup very thinly sliced or grated carrots (2 large carrots)
- 4 radishes, thinly sliced
- 1/4 cup cilantro leaves
- Hot sauce
- Lime wedges
How to Make
Preheat oven to 200°F. Line a rimmed baking sheet with paper towels. Cut Brussels sprouts into quarters.
Pour oil to a depth of at least 3/4 inch in a Dutch oven. (Oil should be just deep enough to submerge Brussels sprouts.) Heat oil over high to 325°F. Add about half each of the Brussels sprouts, shallot slices, and jalapeño slices to hot oil. (Do not overcrowd Dutch oven.) Fry, stirring occasionally, until golden brown and crispy, 2 to 3 minutes. Using a slotted spoon, transfer fried Brussels sprouts, shallots, and jalapeños to prepared baking sheet. Sprinkle with 1/4 teaspoon of the salt. Transfer baking sheet to preheated oven to keep warm. Repeat process with remaining Brussels sprouts, shallots, jalapeños, and salt.
Place 1 tablespoon crema on each warmed tortilla; spread to edges of tortilla. Top tortillas evenly with Brussels sprouts mixture, carrots, radishes, and cilantro. Serve with hot sauce and lime wedges.