If you’ve been hunting for that perfect snack or side dish that’s bursting with flavor and crunch, look no further than this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe. It’s a celebration of those little green nuggets—transformed from humble veg to golden, crispy delights paired with a tangy, garlicky aioli that just elevates every bite. Each element in this dish works together beautifully to create an irresistible treat that’s sure to become a new favorite at your table or party.

Crispy Fried Brussels Sprouts with Lemon Aioli Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but magical when combined, each playing a key role in creating the perfect texture, flavor, and color of this dish. From the crisp coating to the vibrant aioli, every component is essential.

1 pound Brussels sprouts, trimmed and halved: Fresh Brussels sprouts provide the sturdy base full of flavor and nutrition.
1 cup all-purpose flour: Acts as the foundation for the crispy batter, giving a nice golden crust.
½ cup panko breadcrumbs: Adds an extra crunch that takes each bite to the next level.
¼ cup grated Parmesan cheese: Gives a savory, umami boost that perfectly complements the sprouts.
¼ teaspoon garlic powder: Offers subtle garlic undertones to the batter.
¼ teaspoon onion powder: Adds depth and a mild sweetness.
Salt and pepper, to taste: Essential seasonings that elevate all flavors in the dish.
1 egg, beaten: Helps the flour and breadcrumbs stick to the Brussels sprouts for even frying.
Vegetable oil for frying: Neutral oil ensures the sprouts crisp up nicely without overpowering the flavors.
½ cup mayonnaise: The aioli’s creamy base that balances the acidity of lemon.
1 tablespoon lemon juice: Brings bright, zesty freshness to the aioli.
1 clove garlic, minced: Infuses the aioli with a sharp, aromatic kick.
¼ teaspoon Dijon mustard: Adds gentle heat and complexity.
Salt and pepper, to taste: To season the lemon aioli perfectly.

How to Make Crispy Fried Brussels Sprouts with Lemon Aioli Recipe

Step 1: Make the Batter

Begin by whisking together the flour, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper in a shallow bowl. This combination forms a flavorful, crunchy coating that will make each Brussels sprout irresistibly crispy on the outside while remaining tender inside.

Step 2: Prepare the Brussels Sprouts

Dip each halved Brussels sprout into the beaten egg, allowing excess to drip off, then coat thoroughly in the flour mixture. This technique ensures every piece is evenly covered in that crispy batter that becomes golden when fried.

Step 3: Fry the Brussels Sprouts

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the coated Brussels sprouts into the hot oil in batches to avoid overcrowding, frying for 3 to 4 minutes until they turn beautifully golden and crisp. Transfer them onto a paper towel-lined plate to soak up any excess oil while you prepare the dipping sauce.

Step 4: Prepare the Lemon Aioli

In a small bowl, combine mayonnaise, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper. Stir well until the sauce is smooth and perfectly balanced between creamy, tangy, and savory. This lemon aioli complements the crunchy Brussels sprouts magnificently.

How to Serve Crispy Fried Brussels Sprouts with Lemon Aioli Recipe

Garnishes

For a final flourish, sprinkle the fried Brussels sprouts with a touch of freshly grated Parmesan or finely chopped fresh parsley. These simple garnishes add a pop of color and an additional layer of flavor, making the dish look as good as it tastes.

Side Dishes

This Crispy Fried Brussels Sprouts with Lemon Aioli Recipe pairs wonderfully with grilled chicken, seared steak, or even alongside a vibrant grain salad. Its versatility means it fits both casual snacking and elegant dinners alike.

Creative Ways to Present

Serve the Brussels sprouts in a rustic wooden bowl alongside a small ramekin of lemon aioli for dipping, or skewer them on toothpicks for a fun and shareable appetizer at parties. Playing with presentation can turn this simple dish into an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have any leftover crispy Brussels sprouts, store them in an airtight container in the refrigerator for up to 2 days. Keep the lemon aioli separate to preserve its fresh flavor and creamy texture.

Freezing

While fried Brussels sprouts are best enjoyed fresh, you can freeze them if needed. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Use within a month for best results. Note that texture may soften slightly after freezing.

Reheating

To revive the crispiness after refrigeration or freezing, reheat the Brussels sprouts in an oven or air fryer at 375°F (190°C) for about 5–7 minutes. Avoid microwaving since it can make them soggy. Serve with freshly made or chilled lemon aioli for the best experience.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are ideal for this dish because they hold their shape better and fry up crispier. Frozen may release extra moisture, resulting in less crispiness, but you can try thawing and thoroughly drying them before frying as a workaround.

Is there a substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs can work, but panko is preferred for its light and airy texture that yields extra crispiness. You can also try crushed cornflakes or crackers as a creative alternative.

Can I make the lemon aioli vegan?

Absolutely! Swap the mayonnaise for a vegan version or use mashed avocado mixed with lemon juice and garlic for a creamy, delicious dip that complements the Brussels sprouts beautifully.

What oil is best for frying?

Choose a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils allow the Brussels sprouts to crisp perfectly without imparting unwanted flavor or burning.

How do I know when the oil is at the right temperature?

The ideal frying temperature is 350°F (175°C). Use a kitchen thermometer for accuracy. If you don’t have one, drop a small piece of batter into the oil — it should bubble and float to the surface quickly without browning too fast.

Final Thoughts

This Crispy Fried Brussels Sprouts with Lemon Aioli Recipe is a fantastic way to enjoy a healthy vegetable in an exciting, flavorful form. Whether you’re serving them as an appetizer, side dish, or snack, their crisp texture and tangy aioli make them utterly addictive. Go ahead and give this recipe a try — it might just become one of your go-to favorites for every season!

Crispy Fried Brussels Sprouts with Lemon Aioli Recipe

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3.8 from 62 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

Crispy Fried Brussels Sprouts with Lemon Aioli is a delightful appetizer featuring golden, crunchy Brussels sprouts coated in a flavorful seasoned batter and served with a zesty lemon garlic mayonnaise dip. Perfectly fried to crispy perfection, this recipe balances savory notes with a tangy aioli that complements the sprouts beautifully.

Ingredients

Scale

Brussels Sprouts and Coating

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

Lemon Aioli

½ cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
¼ teaspoon Dijon mustard
Salt and pepper, to taste

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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 until evenly combined to create a seasoned coating mixture.
Prepare the Brussels Sprouts: Dip each trimmed and halved Brussels sprout into the beaten egg, ensuring it is coated completely. Then dredge each piece in the prepared flour mixture, pressing gently so the coating sticks well and evenly covers the sprouts.
Fry the Brussels Sprouts: Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry the coated Brussels sprouts in batches for 3 to 4 minutes, or until they turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Prepare the Lemon Aioli: In a small bowl, combine mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Stir thoroughly until the mixture is smooth and well blended to form a zesty dip.
Serve: Serve the crispy fried Brussels sprouts immediately alongside the lemon aioli for dipping, enjoying the contrast of crispy texture and tangy flavor.