- Canola oil, for frying
- 1½ lbs brussels sprouts, trimmed and halved
- ½ stick of unsalted butter
- ⅓ cup buffalo hot sauce
- 1 tablespoon honey
- Salt, for seasoning the sprouts
- Ranch or blue cheese dressing, for serving
- Blue or feta cheese, crumbled, for serving
- Fresh parsley, chopped, for serving
- Fill a large pot with a few inches of oil. Fit with a frying thermometer and heat oil to 400ºF.
- While you are waiting for the oil to heat up, spread your cut brussels sprouts out in an even layer on a baking sheet lined with paper towels. Pat them gently to remove any excess moisture. Before frying them, you want them to be really dry. Not only does this keep the oil splattering to a minimum, but it also ensures that they’ll get crispy.
- Next, make the sauce by melting the butter in a small saucepan. Once it’s melted, stir in the hot sauce and honey and bring to a simmer. Cook for a few minutes to allow the flavors to meld and then remove from the heat and set aside.
- When the oil reaches 400ºF, add half the sprouts to the pot. Stir them around and allow them to crisp in the oil for about 3-4 minutes, or until they float to the top and have developed a golden brown color.
- Remove the sprouts from the oil with a slotted spoon and transfer them to a baking sheet lined with paper towels. Season with a pinch of salt.
- Repeat with the remaining sprouts.
- Once all the sprouts have been fried, toss them in a large bowl with a couple drizzles of the buffalo sauce while they are still warm. Once they’re evenly coated in the sauce, transfer them to a platter and garnish them with ranch/blue cheese dressing (drizzled over top or serve it on the side), crumbled cheese, and fresh herbs. Serve immediately.