Description
These Crispy Fried Brussels Sprouts with Lemon Aioli are a delightful appetizer or side dish featuring golden, crunchy Brussels sprouts coated in a flavorful breadcrumb and Parmesan crust, paired with a zesty lemon aioli dip. Perfectly fried to a crispy texture, this recipe offers a delicious way to enjoy Brussels sprouts that even picky eaters will love.
Ingredients
Scale
For the Crispy 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 until well combined to create the crispy coating mixture.
- Prepare the Brussels Sprouts: Dip each halved Brussels sprout first into the beaten egg to wet the surface, then dredge it thoroughly in the flour and breadcrumb mixture, ensuring an even and complete coating.
- Fry the Brussels Sprouts: Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the coated Brussels sprouts in batches and fry them for 3-4 minutes until they turn golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- Make the Lemon Aioli: In a small bowl, combine mayonnaise, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper. Stir the mixture until it is smooth, creamy, and well blended.
- Serve: Plate the crispy fried Brussels sprouts immediately while hot and serve alongside the fresh lemon aioli for dipping, enjoying a perfect balance of crispiness and tangy flavor.
Notes
- For extra crispiness, make sure the oil temperature stays consistent at 350°F while frying.
- Use fresh Brussels sprouts for the best flavor and texture.
- The lemon aioli can be prepared in advance and refrigerated for up to 2 days.
- If you prefer a spicier dip, add a pinch of cayenne pepper or chili flakes to the aioli.
- Drain the fried Brussels sprouts well to avoid sogginess.
