Crispy 2 Ingredient Brussel Sprout Recipe That You Will Love

These 2 Ingredient Brussels Sprouts are impossibly crispy, tangy and addictive! Deep fried until golden and seasoned with vinegar salt, this easy Brussels sprout recipe tastes restaurant-worthy with minimal effort.

About This 2 Ingredient Brussel Sprout Recipe

This is my number 1 favourite Brussel Sprout recipe and one that I've become a bit known for with my friends and family. The thing is, it only requires 2 ingredients and it's embarrassingly easy. So I'm sharing it here as I know you'll love it too and maybe you'll be known for these Brussels Sprouts!

The secret to making these super crispy Brussels Sprouts is a combination of deep frying plus this incredible seasoning called vinegar salt. You get the tangy, mouth watering quality of vinegar but without the liquid so the Brussels Sprouts stay crispy!

Why This Recipe Works and Why You'll Love It

I've made this recipe around two dozen times. It's quick and easy and just SO good. As I've made it so many times, I have lots of tips to making this the best way that I'm sharing with you!
This does require deep frying the Brussels Sprouts but this is what they do at restaurants and is what gives it that wonderfully CRISPY flavour. If you don't want to deep fry I've got lots of other Brussels sprouts recipes like these Air fryer Brussels sprouts, Roasted Brussels sprouts, Brussels sprouts with bacon and cider, Brussels Sprout & Bacon Salad or Brussels Sprouts, Potato and Bacon Hash.
These are great freshly cooked but they're also one of those side dishes that are delicious at room temperature too. You can sit them out for 1-2 hours and they'll stay crisp.
Don't have vinegar salt? Just salt will do but vinegar salt elevates this to restaurant level.
I'll show you what else you can use the vinegar salt for because we don't like single use items.
I'll also share tips on deep frying so that you get the crispiest texture possible!
This recipe is also vegan and gluten free so it can be enjoyed by just about everyone!

Video How To Make Brussels Sprouts

Video: Brussels Sprouts Recipe

Ingredients For Brussels Sprouts

Brussels sprouts - I prefer baby Brussels sprouts as they're a bit more tender and sweet. This recipe also works for regular Brussels sprouts, just cook them for a couple of minutes longer.

Vinegar salt - This is one of my favourite ingredients in the kitchen! I use a vinegar salt by Robertson's which you can buy on Amazon.

Oil - Whichever oil you prefer for deep frying. Look for an oil with a high smoke point like avocado oil. This is also a handy one for anyone looking for vegan recipes with very little prep.

Tips For Making Brussels Sprouts

1 - Ideally you would cook this in a deep fryer that maintains a constant thermostat but we don't have one of these. But don't fret! I've got a tip for that.

2 - When deep frying Brussels sprouts using a pot, cook them in 100g/3.5oz batches so that the oil doesn't drop too much in temperature. Dumping a whole lot of sprouts in hot oil will drop the temperature way too much. That's what keeps this in the realm of easy recipes instead of stressful ones.

3 - Also take the Brussels sprouts out of the fridge 3-4 hours ahead of time so that they come to room temperature. If they're cold, they will really drop the oil's temperature and will steam rather than crisping up nicely.

4 - To prevent spitting, wash the Brussels sprouts and then rub well in a tea towel to remove any excess water. I will admit that they do still spit a little.

5 - Alternative uses of vinegar salt: on potato scallops or potato cakes, any crisp potato dishes, on French fries and on top of fried chicken.

Brussels Sprouts Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 4 as a side dish

Ingredients Needed

300g/10.6oz baby Brussels sprouts
Vinegar salt (to taste)
Oil for deep frying

Step-By-Step Instructions

Step 1 PREP- Take the Brussels sprouts (300g/10.6oz baby Brussels sprouts) out of the fridge and wash the Brussels sprouts and then rub dry in a tea towel. Leave at room temperature for 3-4 hours to take the chill off them.

Step 2 FRY & SEASON - Trim any brown ends and remove any brown leaves on the outside. Then cut in half. Bring oil to 180C/350F and deep fry the Brussels sprouts (100g/3.5oz per batch) in 3 lots cooking for 4-7 minutes or until browned and crispy (the time depends on whether the temperature has dropped so go on appearance) stirring them occasionally so that they get evenly cooked. Scoop out using a slotted spoon and place on a double paper towel lined bowl and repeat with the rest of them. Season liberally with the vinegar salt and toss in the bowl and serve.

Personal Note

With a recipe like this, it feels a bit too easy, everyone likes it but it's almost not even a recipe. I feel a bit like I'm getting applause for something that isn't difficult.

But sometimes, I have noticed that people screw things up that are very simple. Last week I was getting some products sent to me to test out. They were fresh products that were coming from overseas and when they arrive in Australia they thaw them out and then sell them refrigerated. I was told that my package would arrive the next day.

Both Mr NQN and I work from home and nobody rang the doorbell. I just got a text from a courier saying that my package was at the post office! Worse still, it was very late in the afternoon so this food that contains meat and cheese would have to sit in the post office overnight completely unrefrigerated.

Mr NQN picked the box up the next day. And when I opened it up half of the products weren't in the box. Then I looked closer and noticed that half of the products in there were already past their "Used By" date.

I hated being the bearer of bad news but I had to tell them why I couldn't try these items. They apologised and said that they would send another but I did wonder if the same person was going to be doing the packing for the next box!

So tell me Dear Reader, do you ever come across situations like these when everything goes wrong? And do you like Brussels sprouts?

Crispy 2 Ingredient Brussel Sprout Recipe That You Will Love was written by Lorraine Elliott and published on Sunday, September 20, 2026 in Brussels Sprouts, Easy Recipes, Sides, Vegan Recipes and Delicious Recipes.