Fried Breaded Brussels Sprouts
Crispy, golden, and utterly irresistible, these Fried Breaded Brussels Sprouts are a game-changer for vegetable lovers and skeptics alike. This recipe elevates Brussels sprouts to new heights with a crunchy panko breadcrumb coating seasoned with Parmesan cheese, garlic powder, paprika, and a hint of black pepper. Blanching the sprouts beforehand ensures they’re tender on the inside while frying creates a perfectly crisp exterior. These bite-sized delights are perfect as a savory appetizer, a unique side dish, or even a guilt-free snack when paired with a dipping sauce like aioli or spicy mayo. Quick to prepare and bursting with flavor, these crispy Brussels sprouts are the ultimate crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 120 grams All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 150 grams Panko breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil (for frying)
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut the larger sprouts into halves to ensure even cooking.
Bring a pot of salted water to a boil. Blanch the Brussels sprouts for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry with a kitchen towel.
Set up a breading station with three bowls: one for the flour, one for the eggs (beat them with 2 tablespoons of water), and one for the breadcrumb mixture. In the breadcrumb bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dredge each Brussels sprout in the flour first, ensuring it's evenly coated. Next, dip it into the beaten egg mixture, letting any excess drip off. Finally, roll it in the breadcrumb mixture, pressing lightly to adhere.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 175°C (350°F). Test the oil temperature by dropping a breadcrumb into the oil. If it sizzles and browns, the oil is ready.
Fry the breaded Brussels sprouts in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes, turning occasionally, until golden brown and crispy.
Use a slotted spoon to transfer the fried Brussels sprouts to a paper towel-lined plate to drain excess oil.
Serve warm as is or with a dipping sauce of your choice, such as aioli or spicy mayo.
Nutrition Facts
Calories |
5878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.2 g | 681% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 23.4 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 823 mg | 63% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
