Crispy Fried Brussels Sprouts & Cauliflower Recipe

Prep the vegetables

Trim the stem ends of the Brussels sprouts and halve each large sprout so pieces are uniform. Cut the cauliflower into bite-size florets. Pat all pieces dry thoroughly with paper towels or a clean kitchen towel — moisture prevents the batter from crisping.

Make the batter

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp black pepper. In a separate small bowl lightly beat the egg, then whisk into the dry mixture. Gradually add the cold sparkling water while stirring until a slightly thick, smooth batter forms (thicker than pancake batter but loose enough to coat). Keeping the batter cold helps it crisp — you can set the bowl over another bowl with ice if desired.

Heat the oil

Pour neutral frying oil into a heavy-bottomed pot or deep fryer to reach a depth of about 2–3 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface quickly but not burn.

Coat and fry in batches

Working in batches (do not overcrowd), toss the dried Brussels sprouts and cauliflower in the batter to coat fully, letting excess drip off. Carefully lower pieces into the hot oil with a slotted spoon or spider. Fry until golden brown and crispy, about 3–5 minutes per batch, turning once if necessary. Transfer fried vegetables to a wire rack set over a baking sheet or paper towels to drain. Immediately season with flaky sea salt while still hot. Keep cooked batches warm in a 200°F (95°C) oven if needed while you finish remaining batches.

While vegetables cook, make the jalapeño aioli. In a small bowl combine 3/4 cup mayonnaise, chopped jalapeño (seeds removed for milder heat), 1 minced garlic clove, 2 tablespoons fresh lime juice, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1 tsp olive oil. Whisk until smooth and taste; adjust lime or salt to preference. For a thinner aioli, add 1–2 teaspoons water or more lime juice.

In another bowl whisk together 3/4 cup mayonnaise, 2 tablespoons malt vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until emulsified and creamy. Taste and adjust vinegar or sugar to balance acidity.

Arrange the fried Brussels sprouts and cauliflower on a serving platter. Sprinkle chopped fresh parsley over the top if using, and pass lemon wedges alongside. Serve hot with small bowls of both jalapeño aioli and malt vinegar aioli for dipping. The contrast of the spicy-sour aiolis with the crispy vegetables is best enjoyed immediately.