Fried Brussels Sprouts with Smoky Honey Aioli
User Reviews
5
Fried Brussels Sprouts with Smoky Honey Aioli
Description
The Brussels sprouts are halved or quartered depending on size, then coated in flour to promote a crispy crust when fried. They are cooked in small batches in hot oil, reaching 375°F, for 2–3 minutes until golden and crisp. Removing them promptly and draining excess oil prevents sogginess. Seasoning with salt and pepper after frying enhances the natural flavor.
The smoky honey aioli is prepared by whisking mayonnaise with minced garlic, honey, olive oil, lemon juice, smoked paprika, salt, and pepper. This sauce delivers a creamy texture with smoky and sweet notes balanced by lemon's brightness, which complements the fried sprouts' savory crunch.
This dish can be served immediately as an appetizer or side, offering a satisfying mix of textures and complex flavors. The quick frying preserves the sprouts' interior tenderness while the dipping sauce provides a flavorful contrast.
Ingredients
- 1 pound Brussels sprouts stems removed and cut in half
- 3 to 4 tablespoons flour
- vegetable oil for frying
- salt
- black pepper
smoky honey aioli
- 2/3 cup mayonnaise
- 1 garlic minced, clove
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 lemon juiced
- 1/2 teaspoon smoked paprika bourbon smoked
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- If the sprouts are large, cut them into quarters. You don’t want the pieces to be too big and flakey because they will just hold oil. Toss them with the flour.
- Heat the oil in a large saucepan over medium heat. When it reaches 375 degrees F, add the brussels sprouts to the oil in small batches. Fry until golden and crispy, about 2 to 3 minutes. Remove the sprouts with a slotted spoon and let them drain on a paper towel. Sprinkle with salt and pepper. Repeat with remaining batches. Serve immediately with the dipping sauce.
smoky honey aioli
- Whisk all ingredients together in a large bowl until combined. Serve immediately.
User Reviews
Overall Rating
5
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