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
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.
Notes
- Use panko breadcrumbs for extra crispiness compared to regular breadcrumbs.
- Ensure oil is hot enough before frying to prevent soggy sprouts.
- Try substituting mayonnaise with a vegan mayo to make the aioli vegan-friendly.
- You can add a pinch of cayenne pepper to the batter for a spicy kick.
- Drain fried sprouts well to reduce excess oil and enhance crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
