Description
Crispy Fried Brussels Sprouts with Lemon Aioli offers a deliciously crunchy twist on this nutritious vegetable. Coated in a Parmesan and panko breadcrumb batter, then fried to golden perfection, these Brussels sprouts are paired with a tangy homemade lemon aioli that elevates their flavor. Perfect as a snack, appetizer, or side dish, this recipe is quick to prepare and sure to impress.
Ingredients
Scale
For the Crispy Fried Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup all-purpose flour
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
- 1 egg, beaten
- Vegetable oil for frying
For the Lemon Aioli
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ¼ teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Make the Batter: In a shallow bowl, whisk together the all-purpose flour, panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. This mixture will create a flavorful and crispy coating for the Brussels sprouts.
- Prepare the Brussels Sprouts: Dip each halved Brussels sprout into the beaten egg to ensure the flour mixture adheres well. Then dredge each piece in the prepared flour mixture until evenly coated on all sides.
- Fry the Brussels Sprouts: Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully fry the Brussels sprouts in batches for 3-4 minutes each, or until they become golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
- Prepare the Lemon Aioli: In a small bowl, combine the mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Stir well until the mixture is smooth and fully combined.
- Serve: Plate the crispy fried Brussels sprouts immediately and serve alongside the lemon aioli for dipping. Enjoy this crunchy, flavorful snack fresh and hot for the best experience.
Notes
- You can adjust the seasoning in the batter and aioli to suit your taste preferences.
- Use fresh Brussels sprouts that are firm and bright green for optimal texture and flavor.
- Make sure oil temperature remains consistent to ensure even frying and crispiness.
- For a lighter option, you may bake the coated Brussels sprouts at 425°F for about 20 minutes, turning halfway through, though frying yields the crispiest results.
- Lemon aioli can be made ahead and stored covered in the refrigerator for up to 2 days.
