Crispy Fried Brussels Recipe
Balsamic Reduction, Parmesan, and Calabrian Chile Aioli
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Ingredients
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For the Crispy Fried Brussels Sprouts
For the Balsamic Reduction
For the Calabrian Chile Aioli
For Garnish
Method
For the Crispy Fried Brussels Sprouts
- 1
Prepare the Brussels Sprouts
Remove the outer leaves of the Brussels sprouts and cut them in half. Rinse them under cold water and pat dry with paper towels.
- 2
Prepare the Breading
In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.
- 3
Coat the Brussels Sprouts
Take each Brussels sprout half and coat it in the flour mixture. Shake off any excess flour.
- 4
Heat the Oil
In a large heavy-bottom pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Brussels Sprouts
Carefully add the coated Brussels sprouts to the hot oil in batches. Fry until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
For the Balsamic Reduction
- 6
Combine Ingredients
In a small saucepan, combine the balsamic vinegar and honey. Stir well.
- 7
Reduce the Mixture
Bring the mixture to a simmer over medium heat. Allow it to simmer until it reduces by half and becomes syrupy, about 10-15 minutes. Remove from heat and let cool.
For the Calabrian Chile Aioli
- 8
Mix the Ingredients
In a medium bowl, combine the mayonnaise, Calabrian chili paste, lemon juice, and minced garlic. Stir until well combined.
- 9
Chill
Refrigerate the aioli for at least 30 minutes to allow the flavors to meld.
To Serve
- 10
Plate the Dish
Arrange the crispy fried Brussels sprouts on a serving platter.
- 11
Garnish
Drizzle the balsamic reduction over the Brussels sprouts and sprinkle with grated Parmesan cheese and chopped parsley.
- 12
Serve with Aioli
Serve the crispy Brussels sprouts warm with a side of Calabrian chili aioli for dipping.