Crispy Sprouts


  • Canola oil, for frying

  • 1 tbsp. fish sauce

  • 1 tbsp. fresh lemon juice

  • 1 tbsp. hot chile oil

  • 1⁄2 tart apple, such as Shizuka or Granny Smith, minced

  • 1 lb. medium Brussels sprouts, trimmed

  • 2 tbsp. grated Pecorino Romano

  • 1 tsp. black sesame seeds

  • 1 tsp. minced chives


  1. Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°.

  2. Stir fish sauce, lemon juice, chile oil, and apple in a large bowl; set sauce aside.

  3. Working with 1 sprout at a time, use a paring knife to cut an “x” halfway through stem end, keeping sprout intact. Working in batches, fry sprouts until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer sprouts to paper towels to drain.

  4. Add sprouts to bowl with sauce and toss to combine.

  5. Transfer to a serving platter; garnish with Pecorino, sesame seeds, and chives.

| Adapted from Saveur