Separate the whole outer leaves from the Brussels sprouts and set them aside in a separate bowl. Cut the remaining sprout cores into quarters, making sure each piece is roughly the same size for even cooking.

Pour canola or vegetable oil into a heavy-bottomed pot until it comes about 2 inches up the sides. Heat the oil over medium-high heat until it reaches 350°F on a kitchen thermometer.

While the oil heats, combine the unsalted butter and pure maple syrup in a small saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally until combined and slightly thickened. Remove from heat and set aside, keeping it warm.

Carefully add the quartered Brussels sprouts to the hot oil using a slotted spoon. Fry for about 1 to 2 minutes, or until they’re completely cooked through, hot throughout, and beautifully golden with slightly crispy edges. Transfer them to a paper towel-lined plate to drain excess oil.

Working in small batches to avoid overcrowding, add the reserved Brussels sprout leaves to the hot oil. Fry for just 30 seconds until they turn crispy and slightly translucent. Remove immediately with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle with a pinch of coarse salt while still hot.

In a mixing bowl, combine the fried quartered Brussels sprouts with the chopped cooked bacon, tossing gently to distribute the bacon pieces evenly.

Drizzle the warm maple-butter glaze over the Brussels sprouts and bacon mixture, tossing gently but thoroughly to coat every piece. Transfer to a serving plate and crown with a generous mound of the crispy fried Brussels sprout leaves. Serve immediately while hot and crispy for the best Cheesecake Factory brussels sprouts experience.