5 from 12 votes
Parmesan Brussels Sprouts
Parmesan Brussels Sprouts are breaded and fried until crispy with a crunchy panko and Parmesan coating seasoned with Cajun spices. The sprouts are dredged in flour and dipped in beaten eggs before coating them in the flavorful panko mix. This combination results in a golden-brown exterior with tender cooked sprout interiors, offering a rich and slightly spicy flavor contrast. They make a tasty side dish or snack that showcases a different take on Brussels sprouts.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
servings
Course:
Side Dish, Appetizer
Cuisine:
American
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.
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