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
Scale
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.
