If you love vibrant, crispy, and flavorful snacks that make your taste buds dance, you have to try this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe. These little green gems transform into golden, crunchy bites that deliver a satisfying texture with every munch. The bright, tangy lemon aioli is the perfect companion, adding a refreshing zing that beautifully complements the deep-fried Brussels sprouts. Whether you serve them as an appetizer at your next gathering or enjoy them as a snack, this recipe promises to become a fast favorite in your kitchen.
Ingredients You’ll Need
This recipe calls for simple, staple ingredients that combine to create an extraordinary balance of flavors and textures. Each item plays a crucial role in making these Brussels sprouts irresistible—whether it’s the crispiness from frying or the zesty punch from the lemon aioli.
- Brussels sprouts (1 pound, trimmed and halved): Choosing fresh, firm sprouts ensures a tender yet crispy result when fried.
- Vegetable oil for frying: A neutral oil with a high smoke point perfect for achieving that golden crunch.
- Salt and black pepper to taste: Simple seasonings that bring out the natural flavor of the sprouts.
- Mayonnaise (1/2 cup): The creamy base for the lemon aioli, adding richness and smooth texture.
- Fresh lemon juice (1 tablespoon): Adds brightness and balances the oiliness of the fried sprouts.
- Lemon zest (1 teaspoon): Intensifies the lemon flavor with fresh aromatic oils.
- Garlic clove (1, finely grated): Gives the aioli a gentle pungency that enhances every bite.
- Dijon mustard (1/2 teaspoon): Adds a subtle depth and slight tang to the aioli.
- Optional garnish (chopped parsley or grated Parmesan): For a splash of color or a nutty, salty finish.
How to Make Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
Step 1: Heat the Oil and Prepare Brussels Sprouts
Start by heating 2 to 3 inches of vegetable oil in a heavy-bottomed pot or a deep skillet until it reaches 350°F. Meanwhile, thoroughly pat the Brussels sprouts dry with paper towels—this step is crucial to prevent dangerous oil splatters and to ensure those sprouts fry up nice and crispy.
Step 2: Fry the Brussels Sprouts
Working in batches, gently lower the Brussels sprouts into the hot oil so they can cook evenly without overcrowding. Fry them for 3 to 5 minutes, keeping a close eye to pull them out once they turn a beautiful golden brown and develop a satisfying crunch.
Step 3: Drain and Season Immediately
Use a slotted spoon to remove the sprouts carefully, then let them drain on a paper towel-lined plate to absorb excess oil. While still hot, sprinkle with salt and freshly cracked black pepper to enhance their natural flavor and add an extra kick.
Step 4: Make the Lemon Aioli
In a small bowl, whisk together the mayonnaise, fresh lemon juice, lemon zest, grated garlic, and Dijon mustard until the mixture is smooth and creamy. This is your vibrant, tangy lemon aioli that will bring the whole dish together with each dip.
Step 5: Serve and Enjoy
Plate the crispy Brussels sprouts while they’re still hot for the best texture, and serve the tangy lemon aioli alongside for dipping. This combo makes every bite a delightful balance of crispy and creamy magic.
How to Serve Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
Garnishes
To elevate your Crispy Fried Brussels Sprouts with Lemon Aioli Recipe, consider sprinkling freshly chopped parsley for a burst of color and a hint of herbal brightness. Alternatively, a light dusting of grated Parmesan cheese adds a nutty, savory twist that pairs wonderfully with the lemony aioli.
Side Dishes
These fried Brussels sprouts are versatile enough to accompany a wide range of meals. They’re fantastic alongside grilled meats or fish, and they also shine when paired with a fresh, crisp salad or a warm grain bowl to add a crunchy contrast.
Creative Ways to Present
For a fun party snack, serve these crispy sprouts in mini bowls or on skewers with small dollops of lemon aioli on top. You could also turn them into sliders or top a flatbread with them for an exciting appetizer twist that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the fried Brussels sprouts and lemon aioli separately in airtight containers in the refrigerator. This keeps the sprouts crispy and the aioli fresh for up to two days.
Freezing
Because of their fried texture, Brussels sprouts don’t freeze well once cooked—the crispiness tends to get lost. For best results, freeze only the raw trimmed Brussels sprouts if needed, and fry fresh when ready to enjoy.
Reheating
Reheat the leftovers in a hot oven or an air fryer to revive their crispiness. Avoid microwaving as it can make the sprouts soggy. Serve warm with freshly whisked lemon aioli for a near-fresh experience.
FAQs
Can I bake the Brussels sprouts instead of frying?
Absolutely! Baking is a great lighter option. Roast the halved Brussels sprouts at 425°F for 20-25 minutes, turning halfway through, then serve with the lemon aioli for a slightly different but equally delicious experience.
Is lemon aioli difficult to make?
Not at all! Lemon aioli comes together with a quick whisk of mayonnaise, lemon juice and zest, garlic, and Dijon mustard. No special equipment needed, and it adds tons of flavor with minimal effort.
How do I know when the oil is ready for frying?
Use a kitchen thermometer to reach 350°F for perfect frying temperature. If you don’t have one, drop a small piece of bread or a Brussels sprout into the oil—if it sizzles and browns in about 60 seconds, it’s ready.
Can I use a different type of mustard in the aioli?
Yes, you can try whole grain or yellow mustard, but Dijon offers the ideal balance of tanginess and smoothness that complements the lemon and garlic flavors best.
What’s the best way to trim Brussels sprouts?
Simply cut off the stem end and remove any yellow or damaged outer leaves. Halving them helps them cook evenly and get crispy when fried.
Final Thoughts
There is just something so satisfying about biting into crispy, golden Brussels sprouts dipped in a tangy, garlicky lemon aioli—this Crispy Fried Brussels Sprouts with Lemon Aioli Recipe is a total game changer. Whether you want a quick snack or a dazzling party appetizer, it’s easy to make and full of flavor. I can’t wait for you to try it and see for yourself just how addictive these little bites can be!
Print
Crispy Fried Brussels Sprouts with Lemon Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy Fried Brussels Sprouts served with a tangy and creamy Lemon Aioli make a perfect appetizer or snack. These golden, crunchy vegetables are complemented by a zesty lemon-flavored mayo dip, offering a delightful combination of flavors and textures with a vegetarian and gluten-free profile.
Ingredients
For the Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- Vegetable oil for frying (about 2 to 3 inches in a pot)
- Salt to taste
- Black pepper to taste
For the Lemon Aioli
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, finely grated
- 1/2 teaspoon Dijon mustard
- Optional garnish: chopped parsley or grated Parmesan
Instructions
- Prepare the oil. Heat 2 to 3 inches of vegetable oil in a heavy-bottomed pot or deep skillet until it reaches 350°F. This ensures the sprouts will fry evenly and become crispy without absorbing too much oil.
- Dry the Brussels sprouts. Pat the halved Brussels sprouts dry thoroughly with paper towels to prevent oil splattering during frying.
- Fry the Brussels sprouts. Working in batches to avoid crowding, carefully lower the Brussels sprouts into the hot oil. Fry them for 3 to 5 minutes until they turn golden brown and crispy.
- Drain and season. Use a slotted spoon to remove the fried sprouts and transfer them to a paper towel-lined plate to drain excess oil. Immediately season with salt and black pepper while still hot.
- Make the lemon aioli. In a small bowl, whisk together the mayonnaise, fresh lemon juice, lemon zest, grated garlic, and Dijon mustard until smooth and well combined.
- Serve. Plate the crispy Brussels sprouts hot, with the lemon aioli on the side for dipping. Optionally, garnish with chopped parsley or grated Parmesan to add extra flavor and color.
Notes
- For extra flavor, drizzle the fried Brussels sprouts with balsamic glaze or sprinkle with smoked paprika before serving.
- To make the dish lighter, consider roasting the Brussels sprouts instead of frying.
- Ensure the sprouts are completely dry before frying to avoid dangerous oil splatters.
- Maintain the oil temperature at 350°F for consistent crispiness and to avoid greasy sprouts.
