Fried Brussels Sprouts Recipe

Rinse Brussels sprouts; trim the stems and remove any tough outer leaves. Halve each sprout from stem to tip.

Pat dry thoroughly with a clean towel to ensure the coating sticks.

In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.

In a separate bowl, whisk cold water and egg until smooth.

Dip each halved sprout into the wet mixture, then dredge in the dry flour mixture until evenly coated. Place coated sprouts on a rack.

Heat the oil in a heavy-bottomed pot to 350-365°F (177-185°C).

Carefully fry the coated sprouts in batches, about 2-3 minutes per side, until deep golden and crisp.

Use a slotted spoon to transfer fried sprouts to a paper towel-lined plate and season with a pinch of salt while hot.

Char the jalapeño over an open flame or under a broiler until blistered and blackened all over. Place in a bowl to steam for a few minutes, then peel, seed, and finely chop.

In a small bowl, whisk together mayonnaise, lime juice, lime zest, chopped jalapeño, minced garlic, and salt until smooth.

Taste and adjust seasoning with more lime juice or salt if needed.

Spread fried Brussels sprouts on a serving platter. Optional: drizzle a little mayo over the sprouts or serve on the side.

Garnish with lime wedges and chopped cilantro.