Fried Brussels Sprouts Recipe
Deep fried until crispy, tossed with Parmesan cheese and crispy prosciutto, served with sundried tomato aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brussels Sprouts
Crispy Prosciutto
Parmesan Cheese
Sundried Tomato Aioli
Method
Preparing Brussels Sprouts
- 1
Trim and Halve
Begin by trimming the stem ends of the Brussels sprouts and removing any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
- 2
Seasoning
In a large bowl, toss the halved Brussels sprouts with salt and black pepper until evenly coated.
Frying
- 3
Heat Oil
In a deep fryer or large pot, heat the oil to 350°F (175°C).
- 4
Fry Brussels Sprouts
Carefully add the Brussels sprouts, in batches if necessary, to the hot oil. Fry for 5-7 minutes or until they are golden brown and crispy.
- 5
Drain
Remove the fried Brussels sprouts using a slotted spoon and drain on paper towels. While still hot, toss them with grated Parmesan cheese immediately.
Crispy Prosciutto
- 6
Crispy Prosciutto
In a skillet over medium heat, cook the prosciutto slices until they are crispy, about 3-4 minutes per side. Remove and let cool on paper towels, then crumble into pieces.
Sundried Tomato Aioli
- 7
Blend Aioli
In a food processor, combine the sundried tomatoes, mayonnaise, garlic, and lemon juice. Blend until smooth. Season with salt to taste.
Serving
- 8
Plate and Serve
Place the fried Brussels sprouts on a serving platter, sprinkle with crispy prosciutto, and serve with the sundried tomato aioli on the side.
