If you’re on the lookout for a dish that’s bursting with flavor, has the perfect crunch, and makes Brussels sprouts the star they deserve to be, you’ve got to try this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe. Imagine those tender sprouts coated in a golden, crispy shell complemented by a tangy, creamy lemon aioli dipping sauce that elevates every bite to something irresistible. Whether it’s a snack, a side, or the highlight of your appetizer spread, this recipe guarantees a whole new level of love for Brussels sprouts.
Ingredients You’ll Need
Getting started with this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe means gathering a handful of simple ingredients that harmonize perfectly. Each element plays a crucial role in building crispiness, flavor depth, or that vibrant, fresh zing.
- Brussels sprouts (1 pound): Fresh and trimmed, these are the heart of the dish and provide a wonderful texture once fried.
- All-purpose flour (1 cup): Helps create the first layer of crisp coating on the sprouts.
- Panko breadcrumbs (½ cup): Adds an irresistible extra crunch that makes every bite exciting.
- Grated Parmesan cheese (¼ cup): Brings a subtle salty, nutty flavor that enhances the coating.
- Garlic powder (¼ teaspoon) and onion powder (¼ teaspoon): These spices boost the savory notes for a more complex taste.
- Salt and pepper: Adjusted to your liking for seasoning perfection.
- Egg (1, beaten): Acts as the binding agent ensuring the coating sticks beautifully.
- Vegetable oil: For frying, making sure the sprouts get that golden crisp exterior.
- Mayonnaise (½ cup): The creamy base for the lemon aioli dip.
- Lemon juice (1 tablespoon): Provides a fresh, zesty lift that balances the richness.
- Garlic (1 clove, minced): Adds a punch of aromatic flavor to the aioli.
- Dijon mustard (¼ teaspoon): Introduces a subtle tangy complexity to the sauce.
How to Make Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
Step 1: Prepare the Brussels Sprouts
Start by trimming the ends of the Brussels sprouts and slicing them in half lengthwise. This not only helps them cook evenly but also exposes more surface area for that iconic crispy coating to cling to. Rinse and dry them thoroughly because excess moisture can interfere with getting crispiness when frying.
Step 2: Make the Coating Mixture
In a large mixing bowl, combine the all-purpose flour, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Each seasoning component is key — the Parmesan adds a rich umami, while the panko guarantees extra crunch you’ll crave every time. Give it a good stir to evenly distribute all the flavors.
Step 3: Bread the Brussels Sprouts
Dip each halved sprout into the beaten egg first, letting the excess drip off, then immediately coat them in your breadcrumb mixture. Press gently to make sure the coating adheres to every nook and cranny, which will reward you with a gloriously textured bite after frying.
Step 4: Fry Until Golden and Crispy
Heat a generous amount of vegetable oil in a deep skillet or pot over medium-high heat — it should be around 350°F (175°C) for that perfect fry temperature. Carefully add the coated Brussels sprouts in batches, frying for about 3–4 minutes until they turn a rich golden brown and are crispy outside while tender inside. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
Step 5: Whip Up the Lemon Aioli
While the sprouts are frying, mix the mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Stir until smooth, then taste and adjust lemon or seasoning to suit your preferences. This lemon aioli is where creamy meets tangy in the most delightful way, perfectly complementing the savory crisp sprouts.
How to Serve Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
Garnishes
Sprinkle a little extra grated Parmesan or some finely chopped fresh parsley or chives on top for a pop of color and freshness. A light drizzle of lemon zest over the finished dish amps up that citrus aroma tying everything together beautifully.
Side Dishes
This Crispy Fried Brussels Sprouts with Lemon Aioli Recipe shines as a stellar appetizer or side. It pairs wonderfully alongside grilled chicken, roasted meats, or even as part of a vegetarian spread featuring hummus and pita. Its bright, tangy flavors help cut through richer dishes perfectly.
Creative Ways to Present
For a fun twist, serve these sprouts skewered for easy sharing at parties or pile them high on a platter with a bowl of lemon aioli in the center for dipping. You could even sprinkle some chili flakes on top if you like a hint of heat mixed with your citrus zing. Presentation makes this dish even more inviting.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though unlikely!), place them in an airtight container in the refrigerator. They will stay good for up to 2 days. Just keep the lemon aioli separate if possible to preserve its freshness.
Freezing
Because the magic is in the crispiness, freezing fried Brussels sprouts tends to impact texture. However, if you want to freeze, flash freeze them spread out on a tray first, then transfer to a freezer-safe bag. Use within one month for best taste and re-crisp in an oven, not a microwave.
Reheating
To regain that perfect crunch, reheat leftovers in a hot oven at 400°F (200°C) for about 5–7 minutes. Avoid the microwave as it will make the coating soggy and diminish the delightful texture that makes this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe so special.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are ideal because they hold up better when fried and crisp up nicely. If using frozen, thaw and dry them thoroughly; otherwise, excess moisture can cause sogginess.
Is there a substitute for mayonnaise in the lemon aioli?
Absolutely! You can use Greek yogurt for a lighter dip or even vegan mayo if you want a dairy-free option. Just keep the lemon juice and garlic as the flavor base.
Can this recipe be baked instead of fried?
Yes, you can bake the coated sprouts at 425°F (220°C) for around 20–25 minutes, flipping halfway. They won’t be quite as crispy but still delicious with the lemon aioli.
How do I know when the oil is at the right temperature for frying?
Use a kitchen thermometer to check for about 350°F (175°C). Alternatively, drop a small breadcrumb into the oil — if it sizzles immediately and floats, the oil is ready.
Can I make the lemon aioli ahead of time?
Yes, you can prepare the aioli up to 2 days in advance and store it tightly covered in the fridge. The flavors often deepen, making it even more flavorful when served.
Final Thoughts
Let me just say, diving into this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe will absolutely change how you think about sprouts forever. The crunch, the zest, the savory goodness all come together into something genuinely crave-worthy. I hope you whip this up soon, invite your favorite people, and watch this little veggie dish steal the show every time.
