Fried Brussels Sprouts with Parmesan and Panko
These fried Brussels sprouts get a crisp panko and Parmesan crust and a quick sriracha aioli for dipping. It's a pub-style appetizer that's ready in about 30 minutes.
Servings: 2 servings, makes about 2 cups
Equipment
- Mixing Bowls
- Microplane Grater
Ingredients
- ½ pound Brussels sprouts trimmed
- ½ cup flour all-purpose
- 2 large eggs beaten
- 1 cup panko crumbs
- ½ cup Parmesan cheese fresh, finely grated
- 1 teaspoon paprika preferably smoked
- 1 cup canola oil or other frying oil
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- salt optional, to taste
Instructions
- Trim the Brussels sprouts and pull off any loose or yellow leaves. Cut large sprouts into quarters and small ones in half, cutting down through the stem so the leaves hold together, and pat them dry.
- Stir the mayonnaise and sriracha together and refrigerate the sriracha aioli until serving.
- Set out three shallow bowls: flour in the first, beaten eggs in the second, and the panko, Parmesan, and paprika mixed together in the third.
- Toss the sprouts in the flour a handful at a time and shake off the extra, dip them in the egg, then roll them in the panko mixture.
- Heat the oil in a heavy skillet over medium-high heat to about 350°F, until it shimmers but isn't smoking.
- Fry the sprouts in batches in a single layer, turning them partway through, until deep golden on all sides, about 3 to 4 minutes per batch.
- Drain on paper towels or a wire rack, sprinkle with salt if you like, and serve hot with the sriracha aioli.
Notes
Oil depth: A cup of oil gives about 1/4 inch in a 10-inch skillet, so turn the sprouts partway through. In a deeper pot with about 2 inches of oil, filled no more than halfway, they fry evenly without turning.
Breading: Dry the sprouts well and shake off the extra flour, or the coating can slide off. Grate the Parmesan fine, since shredded Parmesan falls off in the oil.
Panko swap: Plain dry or homemade bread crumbs work in place of panko.
Scaling: The recipe doubles easily. Fry in more batches rather than crowding the pan, and let the oil come back up to temperature between batches.
Storage: Best served right away. Refrigerate leftovers for 3 to 4 days, and reheat them on a baking sheet in a 400°F oven for 5 to 10 minutes, until they reach 165°F.
Nutrition
Serving: 1cup | Calories: 597kcal | Carbohydrates: 58g | Protein: 27g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 212mg | Sodium: 1026mg | Potassium: 662mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1838IU | Vitamin C: 101mg | Calcium: 436mg | Iron: 6mg