Fried Brussels Sprouts Recipe
queso fresco, pickled Anaheim chiles, pumpkin seeds and aioli
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Ingredients
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Vegetables
Toppings
Aioli
Oil for frying
Method
Preparation
- 1
Prepare the Brussels Sprouts
Trim the stem ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
- 2
Make the Aioli
In a bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, and salt. Mix until well combined. Set aside.
- 3
Prepare the Pumpkin Seeds
If using raw pumpkin seeds, toast them in a dry skillet over medium heat for 5-7 minutes until they are golden and fragrant. Set aside.
Frying
- 4
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Brussels Sprouts
Carefully add the halved Brussels sprouts to the hot oil. Fry in batches to avoid overcrowding the pan. Cook for 5-7 minutes or until they are golden brown and crispy.
- 6
Drain and Season
Using a slotted spoon, transfer the fried Brussels sprouts to a paper towel-lined plate to drain excess oil. Season with salt and black pepper while still hot.
Assembly
- 7
Serve
On a serving platter, arrange the fried Brussels sprouts. Top with crumbled queso fresco, pickled Anaheim chiles, and toasted pumpkin seeds. Drizzle with aioli before serving.
