Crispy Fried Brussels Sprouts with Lemon Aioli 🥬
Ingredients:
For the Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
1 cup all-purpose flour
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 egg, beaten
Vegetable oil for frying
For the Lemon Aioli:
1/2 cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
Make the Batter: In a shallow bowl, combine flour, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
Prepare the Brussels Sprouts: Dip each Brussels sprout half into the beaten egg, then dredge in the flour mixture, coating evenly.
Fry the Brussels Sprouts: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the Brussels sprouts in batches for 3-4 minutes, or until golden brown and crispy.
Make the Lemon Aioli: In a small bowl, combine mayonnaise, lemon juice, garlic, Dijon mustard, salt, and pepper. Mix well.
Serve: Drain the fried Brussels sprouts on paper towels. Serve immediately with the lemon aioli.
Tips:
You can use any type of oil for frying, such as canola oil or vegetable oil.
For a spicier aioli, add a pinch of red pepper flakes.
Serve the Brussels sprouts with your favorite dipping sauces, such as ranch or honey mustard.