Step 1

Preheat the oven to 200 degrees F, to act as a warmer.

Step 2

Set a large deep cast iron skillet (or sauce pot) over medium-high heat. Add 1-2 inches of oil to the pan. Place a cooking thermometer on the side of the pan.

Step 3

As the oil warm, line a large plate or rimmed baking sheet with paper towels. Trim the stem tip of each sprout and cut them in half. Leave the cut-stem attached so the Brussels leaves hold together.

Step 4

Wait until the oil reaches 375-400 degrees F. Working in 4 small batches, use a spider skimmer with a long handle to gently lower one-quarter of the Brussels Sprouts into the hot oil.

Step 5

Quickly step back… They might pop in the first 10 seconds, as the internal moisture hits the oil. Then as the popping slows, gently stir the Brussels and let them fry 2-3 minutes until golden brown.

Step 6

Use the skimmer to move the Brussels Sprouts to the holding plate. Sprinkle generously with garlic salt. Then repeat three more times. Move the plate/try to the warm over to keep crispy until ready to serve.

Step 7

Serve warm with a drizzle of thick balsamic glaze over the top!