Parmesan Brussels Sprouts
User Reviews
5
Parmesan Brussels Sprouts
Description
This recipe for Parmesan Brussels Sprouts involves coating trimmed sprouts in flour, then dipping them in beaten eggs, and finally pressing them into a mixture of panko breadcrumbs, freshly grated Parmesan cheese, and Cajun seasoning. The seasoned breading adds a savory and mildly spicy crust that crisps quickly when fried in vegetable oil over medium-high heat.
The cooking technique produces Brussels sprouts with a crispy outer shell and tender inside, complementing the nuttiness of Parmesan and the gentle heat of the seasoning. This method avoids steaming or roasting in favor of a pan-fried texture that highlights the contrast between crunchy and soft.
The finished sprouts work well as a flavorful side dish with meats or as a snack. Serving them right after frying ensures they maintain their crispiness.
Ingredients
- ½ cup vegetable oil
- 1 cup panko
- ⅓ cup Parmesan Cheese freshly grated
- 1 tablespoon Cajun seasoning
- 1 pound Brussels sprouts trimmed
- ½ cup all-purpose flour
- 2 egg beaten, large
Instructions
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko, Parmesan and cajun seasoning; set aside.
- Working in batches, dredge brussels sprouts in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add brussels sprouts to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately.
User Reviews
Overall Rating
5
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