If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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. —The Original Dish
Serves 4-6 people
- 1 cup mayonnaise
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a bowl, combine the mayonnaise, maple syrup, Dijon mustard, salt, and pepper. Whisk until smooth. Refrigerate until ready to serve.
Fried Brussels Sprouts
- 3/4 pound trimmed and halved Brussels sprouts
- 3/4 cup flour
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
- 2 eggs, whisked
- 2 cups breadcrumbs
- 1.5 cups canola or rice bran oil for frying
- 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.
- 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.
- This recipe was entered in the contest for Your Best Green Holiday Side