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Fried Brussels Sprouts

Fried Brussels Sprouts

Craving something crispy and flavorful? Try these Fried Brussels Sprouts! Perfectly golden and served with a smoky honey aioli, they make for an easy weeknight dinner or a standout appetizer for your next gathering. You won’t be able to resist making these!
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Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Brussels sprouts stems removed and cut in half
  • 3 to 4 tablespoons Flour
  • to taste tablespoons Vegetable oil for frying
  • to taste Salt
  • to taste Pepper
  • 2/3 cup Mayonnaise
  • 1 clove Garlic minced
  • 1 tablespoon Honey
  • 1 tablespoon Olive oil
  • 1/2 lemon Lemon juiced
  • 1/2 teaspoon Bourbon smoked paprika
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper

Equipment

  • Skillet
  • Frying pan
  • Whisk

Method
 

  1. Start by preparing the Brussels sprouts. If they’re large, cut them into quarters. You want to ensure that they’re not too big, as larger pieces tend to hold onto oil and won’t crisp up nicely.
  2. Toss the sprout halves in a bowl with flour. This will create a nice coating that helps achieve that desirable crunch when fried.
  3. Heat the vegetable oil in a large saucepan over medium heat. You want the oil to reach about 375 degrees F. This is the ideal temperature for frying, ensuring that your sprouts become golden brown.
  4. Once the oil has reached the right temperature, carefully add the Brussels sprouts in small batches to the hot oil. Fry them until they turn golden and crispy, which should take about 2 to 3 minutes depending on their size.
  5. Using a slotted spoon, remove the fried sprouts from the oil and let them drain on a paper towel. This will help absorb any excess oil and keep your sprouts crispy.
  6. While the first batch is frying, sprinkle the freshly fried sprouts with salt and pepper to taste. This step is crucial as it enhances the flavors.
  7. Repeat the frying process with the remaining batches. Don’t overcrowd the pan, as this can lower the oil temperature and result in soggy sprouts.
  8. Now it’s time to prepare the aioli. In a large bowl, whisk together mayonnaise, minced garlic, honey, olive oil, lemon juice, and bourbon smoked paprika until well combined. You’ll want a smooth and creamy consistency.
  9. Serve the crispy Brussels sprouts immediately with the smoky honey aioli on the side for dipping. This pairing is what makes the dish truly special!

Notes

Here are some tips to enhance your experience while making Fried Brussels Sprouts:
  • Storage: Keep any leftover sprouts in an airtight container in the fridge for up to 2 days. However, they are best enjoyed fresh!
  • Freezing: You can freeze uncooked sprouts, but it’s best to fry them fresh. Frozen and then fried sprouts might not have the same texture.
  • Pairing: These sprouts pair wonderfully with grilled chicken or as a side to a hearty steak.
  • Experiment: Feel free to experiment with different spices in the aioli for unique flavor profiles.
  • Make Ahead: You can prepare the aioli in advance and store it in the refrigerator. Just give it a good stir before serving.
  • Garnish: Add a sprinkle of fresh herbs, like parsley or chives, on top before serving for an extra touch of flavor and color.
  • Serving Size: Adjust the serving size based on your crowd. This recipe can easily be doubled if you have more guests!