Description
Crispy Fried Brussels Sprouts with Lemon Aioli offers a delightful combination of crunchy, golden-brown Brussels sprouts coated in a savory Parmesan and breadcrumb batter, served alongside a tangy and creamy lemon aioli dipping sauce. This appetizer is perfect for a flavorful snack or party dish that’s quick to make and impressively delicious.
Ingredients
Brussels Sprout 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.
- Prepare the Brussels Sprouts: Dip each halved Brussels sprout into the beaten egg, ensuring full coverage, then dredge it thoroughly in the flour and breadcrumb mixture so it is evenly coated on all sides.
- Fry the Brussels Sprouts: Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully fry the coated Brussels sprouts in batches to avoid overcrowding, cooking each batch for 3 to 4 minutes until they achieve a golden brown and crispy texture. 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 the mayonnaise, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper. Stir vigorously until the mixture is smooth, creamy, and well blended.
- Serve: Plate the crispy fried Brussels sprouts promptly and accompany them with the lemon aioli dipping sauce for an irresistible appetizer experience.
Notes
- For best results, trim and halve the Brussels sprouts evenly to ensure uniform cooking.
- Maintaining the oil temperature at 350°F is crucial for achieving a crispy coating without sogginess.
- Use fresh lemon juice for the aioli to brighten the flavor.
- Allow excess oil to drain well to keep the sprouts crispy.
- To make this recipe gluten-free, replace all-purpose flour and panko breadcrumbs with gluten-free alternatives.
