Crispy Fried Brussels Sprouts with Lemon Aioli
A delightful dish that transforms Brussels sprouts into a gourmet experience with a crispy exterior and a zesty lemon aioli for dipping.
Ingredients
For the Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved Select firm and bright green sprouts.
- 3 cups vegetable oil for frying Heat to 350°F (175°C).
- 1 teaspoon kosher salt For seasoning after frying.
- 1/4 teaspoon black pepper Freshly ground for best flavor.
For the Lemon Aioli
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1 tablespoon fresh lemon juice Preferably fresh for better taste.
- 1 teaspoon lemon zest Adds vibrant flavor.
- 1 small clove garlic, minced For an aromatic touch.
- 1/8 teaspoon salt To taste.
- 1 pinch cayenne pepper Optional for heat.
Instructions
Preparation of Lemon Aioli
- In a small bowl, whisk together the mayonnaise, fresh lemon juice, lemon zest, minced garlic, salt, and optional cayenne pepper until smooth and creamy.
- Cover the bowl and refrigerate while frying the Brussels sprouts to allow the flavors to meld.
Frying Brussels Sprouts
- Heat the vegetable oil in a deep pot to 350°F (175°C).
- Carefully add the halved Brussels sprouts in small batches to avoid overcrowding.
- Fry for about 3 to 4 minutes, or until golden brown.
- Use a slotted spoon to transfer the fried sprouts to a plate lined with paper towels to drain excess oil.
- Immediately season with kosher salt and black pepper while hot.
Serving
- Serve the crispy Brussels sprouts hot, alongside the chilled lemon aioli for dipping.
- Garnish with lemon zest or fresh herbs for added color and flavor.
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Notes
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes for best results. The lemon aioli is best consumed fresh.