Crispy Fried Brussels Sprouts with Lemon Aioli
A delightful dish that transforms Brussels sprouts into crispy bites paired with a tangy lemon aioli, perfect as a snack, appetizer, or side dish.
Ingredients
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved Use fresh, vibrant Brussels sprouts for the best flavor.
- 3 cups vegetable oil for frying Maintain oil temperature for optimal crispiness.
- 1 teaspoon kosher salt Season the sprouts immediately after frying.
- 1/4 teaspoon black pepper Add more to taste.
Lemon Aioli
- 1/2 cup mayonnaise Acts as the base for the aioli.
- 1 tablespoon fresh lemon juice Brings freshness to the aioli.
- 1 teaspoon lemon zest Enhances the lemon flavor.
- 1 small clove garlic, minced Adds depth to the aioli.
- 1/8 teaspoon salt Season to taste.
- pinch cayenne pepper (optional) Customize the spiciness.
Instructions
Prepare the Lemon Aioli
- In a small bowl, combine mayonnaise, fresh lemon juice, lemon zest, minced garlic, salt, and cayenne pepper (if using).
- Whisk together until smooth and creamy.
- Cover and refrigerate to allow flavors to meld.
Fry the Brussels Sprouts
- Heat vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
- Add halved Brussels sprouts in small batches, avoiding overcrowding.
- Fry for 3 to 4 minutes until golden brown and crispy.
- Use a slotted spoon to transfer to a paper towel-lined plate.
- Immediately season with kosher salt and black pepper while hot.
Serve
- Arrange the crispy Brussels sprouts on a serving platter.
- Serve hot with the chilled lemon aioli for dipping.
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Notes
For the best results, use fresh Brussels sprouts and maintain oil temperature. Season immediately after frying. Consider making the aioli ahead of time to enhance flavor.