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
Ingredients
- Maple-Dijon Mayo
-
1 cup
mayonnaise
-
3 tablespoons
maple syrup
-
2 tablespoons
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 teaspoons
salt
-
2
eggs, whisked
-
2 cups
breadcrumbs
-
1.5 cups
canola or rice bran oil for frying
Directions
- Maple-Dijon Mayo
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In a bowl, combine the mayonnaise, maple syrup, Dijon mustard, salt, and pepper. Whisk until smooth. Refrigerate until ready to serve.
- Fried Brussels Sprouts
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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.
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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.
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