Fried Brussels Sprouts with Maple-Dijon Mayo
The Original Dish
- Serves
- 4-6 people
These Brussels sprouts are the perfect addition to any holiday menu. They're fried until golden brown on the outside and tender on the inside. A little cayenne pepper in the flour adds a slight kick which contrasts the sweet maple-Dijon mayonnaise.
Ingredients
Maple-Dijon Mayo
- 1 cup mayonnaise
- 3 tablespoon maple syrup
- 2 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Fried Brussels Sprouts
- 3/4 pound trimmed and halved Brussels sprouts
- 3/4 cup flour
- 1 tablespoon cayenne pepper
- 2 teaspoon salt
- 2 eggs, whisked
- 2 cup breadcrumbs
- 1.5 cup canola or rice bran oil for frying
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Directions
Maple-Dijon Mayo
- Step 1
In a bowl, combine the mayonnaise, maple syrup, Dijon mustard, salt, and pepper. Whisk until smooth. Refrigerate until ready to serve.
Fried Brussels Sprouts
- Step 1
Create a dredging station by setting up three bowls – one with flour, cayenne pepper, and salt (whisked together), one with the eggs, and one with the breadcrumbs. Heat the oil in a large pan over medium-low heat. While the oil heats up, work in batches to coat each halved Brussels sprout in flour, then egg, and lastly breadcrumbs. Carefully transfer the coated Brussels sprouts to the hot oil. Cook for 4-5 minutes on each side, or until golden brown and crispy. Using a slotted spoon, remove the Brussels sprouts onto a plate with a double layer of paper towels on it. Season with salt immediately! Let the oil drain slightly before serving. Continue frying the remaining sprouts using the same oil.
- Step 2
Serve the Brussels sprouts with the Maple-Dijon Mayo on the side as a dipping sauce. Or, you can drizzle the mayo right over the top.