Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
If you’re on the hunt for a snack or appetizer that effortlessly combines bold flavors with an irresistible crunch, then you’re in for a treat with this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe. These bite-sized veggies take on a whole new life when coated in a seasoned, crispy batter and paired with a zesty, creamy lemon aioli that brightens every bite. Whether you’re looking to wow guests or sneak in some greens with a gourmet twist, this recipe delivers a satisfying crunch and a burst of tangy freshness that will have you reaching for seconds in no time.
Ingredients You’ll Need
Gathering the right items for this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe is straightforward, but each ingredient plays a crucial role in delivering perfect flavor and texture. From the nutty tang of Parmesan to the aromatic punch of garlic and onion powders, every element elevates the dish in a unique way.
- 1 pound Brussels sprouts, trimmed and halved: Fresh, firm Brussels sprouts are the star, providing a sturdy yet tender bite.
- 1 cup all-purpose flour: The base of the batter creates a light coating that crisps beautifully.
- ½ cup panko breadcrumbs: These add an extra crunch that makes every bite satisfying.
- ¼ cup grated Parmesan cheese: Parmesan imparts a nutty, salty richness that complements the sprouts perfectly.
- ¼ teaspoon garlic powder: Adds savory depth without overwhelming the other flavors.
- ¼ teaspoon onion powder: Enhances the overall seasoning with a subtle sweetness.
- Salt and pepper, to taste: Essential for balancing and brightening all the flavors.
- 1 egg, beaten: Helps the batter adhere tightly for a flawless crust.
- Vegetable oil for frying: Used for crisping the sprouts evenly to golden perfection.
- ½ cup mayonnaise: The creamy base of the lemon aioli offers luscious richness.
- 1 tablespoon lemon juice: Injects a fresh, zesty tang that lights up the aioli.
- 1 clove garlic, minced: Provides a punch of aromatic flavor in the dipping sauce.
- ¼ teaspoon Dijon mustard: Adds a subtle tangy heat enhancing the aioli’s complexity.
How to Make Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
Step 1: Make the Batter
Start by combining the dry ingredients in a shallow bowl – the flour, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. This mixture is what forms that crave-worthy crispy coating that makes these Brussels sprouts stand out. Whisk everything together to ensure the flavors are well distributed and your batter will be perfectly seasoned.
Step 2: Prepare the Brussels Sprouts
Trim and halve your Brussels sprouts so they cook evenly and get maximum surface area for that crispy crust. Dip each sprout half into the beaten egg – this step is key because it allows the flour mixture to stick tightly, creating that golden crust you’re after. Make sure each sprout is fully coated with the batter mixture for consistent crunch.
Step 3: Fry the Brussels Sprouts
Heat the vegetable oil to 350°F (175°C) – maintaining the right temperature is crucial to ensure the sprouts cook through without absorbing too much oil. Fry the coated Brussels sprouts in batches for about 3-4 minutes, or until they are beautifully golden and crispy. Once done, transfer them to a paper towel-lined plate to drain any excess oil. This step keeps them delightfully crisp rather than soggy.
Step 4: Make the Lemon Aioli
While the sprouts are frying, whip up the lemon aioli by mixing mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Stir until smooth and creamy. This tangy dip perfectly complements the crunchy sprouts with its refreshing citrus burst and garlicky touch.
Step 5: Serve Immediately
For the best experience, serve your crispy fried Brussels sprouts hot alongside the zesty lemon aioli. The contrast of textures and flavors is what makes this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe an absolute delight to enjoy every single time.
How to Serve Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
Garnishes
Fresh toppings can add another layer of flavor and visual appeal. A sprinkle of extra Parmesan cheese or chopped fresh parsley brightens the dish while a pinch of red pepper flakes can introduce a subtle kick if you love a bit of heat.
Side Dishes
This recipe pairs wonderfully with lighter fare like grilled chicken or fish, as the crispy, tangy Brussels sprouts provide a flavorful contrast. For vegetarian options, consider serving alongside a quinoa salad or roasted sweet potatoes to balance savory and sweet elements.
Creative Ways to Present
Think beyond the plate and try serving the crispy Brussels sprouts in mini mason jars with a dollop of lemon aioli at the bottom for dipping. Alternatively, pile them high on a charcuterie board or serve as a crispy topping over fresh salads for added texture and zing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The sprouts retain some crispness but best enjoyed fresh. Keep the lemon aioli separate to maintain its texture.
Freezing
While frying fresh is ideal, you can freeze leftover fried Brussels sprouts. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe bag. Use within one month for best flavor. Avoid freezing the lemon aioli as the texture may separate.
Reheating
To bring back some crunch, reheat the sprouts in a preheated oven at 375°F (190°C) for about 8-10 minutes. Avoid microwaving as this will make them soggy. Serve with freshly prepared lemon aioli or the chilled sauce kept in the fridge.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are best for frying in this recipe since they hold their shape and crisp up nicely. Frozen sprouts tend to release water during cooking, which can make them soggy rather than crispy.
Is there a healthier alternative to frying?
Yes! You can bake the sprouts in a hot oven to get a crispy result with less oil. Toss them in the batter, arrange on a baking sheet with a little oil spray, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway through.
Can I make the lemon aioli without mayonnaise?
Absolutely. For a lighter or vegan option, substitute the mayonnaise with vegan mayo or Greek yogurt. This will still give you the creamy texture with a refreshing tang from the lemon.
What else can I add to the batter for extra flavor?
Feel free to experiment with spices like smoked paprika, cayenne pepper, or even a pinch of cumin for a smoky or spicy twist that complements the natural flavor of the Brussels sprouts.
How do I keep the sprouts crispy after frying?
Drain them on paper towels immediately after frying to remove excess oil. Avoid stacking the sprouts in a container, as trapped steam will soften them. Serve as soon as possible for the best crisp factor.
Final Thoughts
This Crispy Fried Brussels Sprouts with Lemon Aioli Recipe is one of those dishes that’s impossible not to love. It’s fun to make, incredibly flavorful, and perfect for sharing with friends and family. The combination of crunch, tang, and savory cheese is truly delightful. I can’t wait for you to try it and experience just how delicious Brussels sprouts can be when given the right treatment!
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Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy Fried Brussels Sprouts with Lemon Aioli offers a delightful twist on a classic vegetable. Coated in a flavorful batter with panko breadcrumbs and Parmesan cheese, these Brussels sprouts are fried to golden perfection, resulting in a crunchy exterior and tender interior. Served with a zesty lemon garlic aioli, this appetizer or side dish is perfect for sharing and elevates the humble Brussels sprout to a crowd-pleasing treat.
Ingredients
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 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, then dredge it through the flour and breadcrumb mixture, ensuring that each piece is coated evenly on all sides.
- Fry the Brussels Sprouts: Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully place the coated Brussels sprouts into the hot oil in batches to avoid overcrowding. Fry for 3 to 4 minutes, or until they are golden brown and crispy on the outside. 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 well until the mixture is smooth and well blended.
- Serve: Plate the crispy fried Brussels sprouts and serve immediately alongside the lemon aioli for dipping, ensuring the best texture and flavor.
Notes
- Ensure the oil temperature remains steady at 350°F to achieve crispy sprouts without absorbing excess oil.
- Using panko breadcrumbs gives extra crunch compared to regular breadcrumbs.
- You can prepare the lemon aioli ahead of time and refrigerate it for up to 2 days.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Be careful not to overcrowd the frying oil to maintain crispiness and even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
