Start by washing your Brussels sprouts under cold water. This will help remove any dirt or debris. Once they’re clean, trim the ends off and halve them vertically.

This makes for even frying and crispiness. You want each half to be roughly the same size for uniform cooking.

In a deep pot or a large skillet, pour in 2-3 inches of oil. You can use canola or vegetable oil—both work well.

Heat the oil over medium-high until it reaches about 350°F (175°C). A good rule of thumb is to drop a small piece of bread in the oil; if it sizzles, you’re ready to go.

While the oil heats up, grab a bowl for your prepared Brussels sprouts. Drizzle the lemon juice over them and season with salt and garlic powder. Toss them until they're evenly coated. This step is crucial for infusing flavor.

Carefully add the Brussels sprouts to the hot oil in small batches, allowing plenty of space in the pot. Avoid overcrowding, which can lower the oil temperature and cause sogginess.

Fry them for about 4-6 minutes or until they become golden brown and crispy. Remember to stir occasionally to ensure even cooking.

Once fried to perfection, use a slotted spoon to remove the sprouts from the oil. Let them drain on paper towels to absorb excess oil.

While they’re still hot, sprinkle with grated Parmesan cheese to allow it to melt slightly and adhere.

To finish, drizzle a balsamic vinegar reduction over the Brussels sprouts. This tangy-sweet addition elevates the dish and adds complexity. Serve immediately and enjoy the crispy goodness while warm!