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Fried Brussel sprouts with chipotle aïoli, lime and chili

Recipe by:Chef Brandon Cavazos
Tank 18, San Francisco


  • Chipotle aïoli
    2 egg yolks
    2 tbsp. chipotle in adobo
    1 tbsp. lemon juice
    1 tsp. finely minced garlic
    1/2 tsp. salt
    1/4 tsp. sugar
    3/4 cup vegetable oil
  • Brussels sprouts
    2 lb. Brussels sprouts
    1/2 cup grated Manchego cheese
    1 bunch cilantro
    2 limes
    Canola oil, for frying
    Salt, to taste
    Chili flakes (optional)


For aïoli: Place yolks, chipotle, lemon juice, garlic, salt and sugar in a food processor. Pulse to combine.

With processor on, slowly pour in oil. Process for 1 minute or until aïoli forms. Turn processor off, scrap sides and process again until combined. Serve immediately or refrigerate in an airtight container until ready to use. Makes about 1 cup. Any extra can be used on sandwiches or hamburgers. 

For Brussels sprouts: Grate Manchego on a course cheese grater, rough chop cilantro and cut each lime into 6 wedges. Set aside until ready to plate. 

Trim off the bottoms of the Brussels sprouts and remove outer leaves. Using a paring knife, score the tops twice, quartering each sprout halfway down and leaving lower half intact. (This will help the sprout "bloom" and cook through when fried, resulting in a crispier sprout.) 

Heat oil in a deep fryer to 375 degrees. Place Brussels sprouts in a wire basket and fry for 5 to 6 minutes or until golden brown. Drain on paper towels and toss with salt. Place a big swipe of chipotle aïoli on a plate, top with seasoned Brussels sprouts and generously garnish with Manchego, cilantro, chili flakes and lime wedges. 

Serves 1 to 2


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