If you have ever thought Brussels sprouts were just another vegetable to pass by, wait until you try this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe. These golden bites transform humble Brussels sprouts into crunchy, flavorful morsels bursting with a tangy kick from the zesty lemon aioli. Every crisp piece is coated in a savory Parmesan and panko crust that crunches delightfully with each bite. This dish is not just a side—it can easily become your go-to appetizer for sharing with friends or a special snack you’ll crave again and again.

Crispy Fried Brussels Sprouts with Lemon Aioli Recipe - Recipe Image

Ingredients You’ll Need

Getting the perfect crispy and flavorful result is all about the basics done right. These simple ingredients work harmoniously, from the crunchy panko breadcrumbs that add texture to the rich Parmesan that brings a nutty depth, while the lemon aioli gives a fresh, creamy citrus contrast that brightens every bite.

Brussels sprouts (1 pound, trimmed and halved): Freshness is key for the best texture and flavor.
All-purpose flour (1 cup): The foundation of the crispy coating that helps everything stick.
Panko breadcrumbs (½ cup): Adds an extra crunchy layer to the sprouts.
Grated Parmesan cheese (¼ cup): Gives a savory, slightly salty umami boost.
Garlic powder (¼ teaspoon): For subtle aromatic warmth throughout.
Onion powder (¼ teaspoon): Enhances depth without overpowering.
Salt and pepper (to taste): Essential seasoning to bring out all the flavors.
Egg (1, beaten): Helps the coating stick perfectly to each sprout.
Vegetable oil (for frying): Use a neutral oil for crisp frying at the right temperature.
Mayonnaise (½ cup): The creamy base for lemon aioli.
Lemon juice (1 tablespoon): Provides fresh acidity that brightens the aioli.
Garlic (1 clove, minced): Adds a punch of flavor to the sauce.
Dijon mustard (¼ teaspoon): Balances the aioli with subtle tanginess.

How to Make Crispy Fried Brussels Sprouts with Lemon Aioli Recipe

Step 1: Make the Batter

In a shallow bowl, combine all-purpose flour, panko breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and pepper. This mixture creates the flavorful, crispy crust that will hug each Brussels sprout half beautifully.

Step 2: Prepare the Brussels Sprouts

Dip each trimmed and halved Brussels sprout first into the beaten egg, ensuring it’s completely coated. Then dredge it through your seasoned flour and breadcrumb mixture, pressing gently so every crevice is covered. This double coating is what makes them irresistibly crunchy.

Step 3: Fry the Brussels Sprouts

Heat your vegetable oil to 350°F (around 175°C) in a deep fryer or a large heavy pot. Fry the Brussels sprouts in batches, being careful not to overcrowd the pan, for about 3-4 minutes each batch. You’ll know they’re done when they turn a beautiful golden brown and the exterior is crisp. Transfer them to a paper towel-lined plate to drain any excess oil.

Step 4: Make the Lemon Aioli

In a small bowl, whisk together mayonnaise, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper. Mix until smooth and creamy. This tangy, garlicky dip is the ultimate companion for your crispy fried Brussels sprouts.

How to Serve Crispy Fried Brussels Sprouts with Lemon Aioli Recipe

Garnishes

A fresh sprinkle of chopped parsley or a dusting of extra grated Parmesan on the plated Brussels sprouts adds a pop of color and a hit of fresh flavor. A few lemon wedges served alongside can also brighten up the dish for guests who enjoy an extra zing.

Side Dishes

These crispy treats pair wonderfully with light, refreshing sides like a simple arugula salad or roasted garlic mashed potatoes. They also shine as a flavorful appetizer before a main course like grilled chicken or salmon.

Creative Ways to Present

For a fun presentation, serve your Crispy Fried Brussels Sprouts with Lemon Aioli Recipe in mini baskets or on small wooden boards with the dipping sauce in a charming ramekin. You can even skewer a few to make them perfect for finger-food style entertaining at your next gathering.

Make Ahead and Storage

Storing Leftovers

Place any leftover Brussels sprouts in an airtight container and refrigerate. They stay best if consumed within 2-3 days to maintain as much crispiness as possible.

Freezing

While freezing fried Brussels sprouts isn’t ideal due to potential sogginess, you can freeze the batter-coated raw sprouts in a single layer on a tray, then transfer to a bag once solid. Frying them fresh from frozen helps preserve some crunch.

Reheating

To bring back that delicious crunch, reheat leftover Brussels sprouts in a hot oven or air fryer for 5-7 minutes. Avoid microwaving as it tends to make them soggy and lose their signature crispiness.

FAQs

Can I use a different type of oil for frying?

Yes! Oils with a high smoke point like canola, peanut, or sunflower oil work well and won’t affect the flavor negatively. Just be sure to maintain the correct frying temperature for best results.

Is it necessary to use panko breadcrumbs?

Panko breadcrumbs are recommended because they provide extra light and crispy texture, but you can substitute with regular breadcrumbs if needed. The texture just won’t be quite as crunchy.

Can I make a vegan version of this recipe?

Absolutely! You can substitute the egg with a flax or chia seed egg wash and use vegan mayonnaise for the lemon aioli to keep the dish plant-based and just as tasty.

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

Using a kitchen thermometer to check for 350°F is best. If you don’t have one, drop a small bit of batter into the oil—if it starts bubbling and rises to the surface quickly, the oil is ready.

What if I don’t have Dijon mustard for the aioli?

Regular yellow mustard can be used in a pinch, although Dijon adds a more subtle, layered flavor. Alternatively, you can omit mustard but the aioli will be less tangy.

Final Thoughts

This Crispy Fried Brussels Sprouts with Lemon Aioli Recipe truly brings a new level of fun and flavor to a much-loved vegetable. Whether you’re whipping these up for a casual snack or a festive gathering, they’re guaranteed to impress with their crunchy texture and mouthwatering lemon garlic dip. Give it a try—you might just find yourself craving Brussels sprouts like never before!