If you’re craving something irresistibly crunchy yet packed with vibrant flavor, let me introduce you to my all-time favorite party starter: crispy fried Brussels sprouts with lemon aioli. Each bite is an epic combination of golden, blistered leaves and a zesty, garlicky dip that will convert even the most loyal Brussels sprout skeptics. This dish transforms humble sprouts into the star of the table, perfect as an appetizer, side, or shareable snack—guaranteed to win you fans at any gathering!

Crispy Fried Brussels Sprouts with Lemon Aioli Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps it blissfully simple, focusing on just a handful of fresh, flavorful ingredients that truly let the character of the Brussels sprouts shine. Each component serves a delicious purpose, adding either punch, crunch, or a burst of citrusy brightness to the finished dish.

Brussels sprouts: Choose bright green, tightly packed sprouts for the crispiest results and trim and halve them for even cooking.
Vegetable oil: Use a neutral oil like canola or sunflower for frying, as it won’t compete with the sprouts’ flavor.
Kosher salt: Generously seasoning as soon as the sprouts come out of the oil locks in flavor.
Black pepper: Just a little adds warmth and balance to the final bite.
Mayonnaise: This forms the creamy base of the lemon aioli, adding richness and body.
Fresh lemon juice: Brightens up the aioli, bringing out both the sweetness of the sprouts and the depth of the garlic.
Lemon zest: Packs a fragrant punch without extra acidity—don’t skip it!
Garlic: Just a touch creates that craveable, classic aioli flavor.
Salt (for aioli): Enhances the flavors and balances the richness of the mayo.
Cayenne pepper (optional): Adds a hint of heat for anyone who likes a little kick.

How to Make Crispy Fried Brussels Sprouts with Lemon Aioli

Step 1: Prepare the Lemon Aioli

Start by making the lemon aioli so the flavors have time to meld. In a small bowl, whisk together mayonnaise, fresh lemon juice, zesty lemon peel, minced garlic, a pinch of salt, and a touch of cayenne if you want some heat. Give it a good mix until smooth, cover, and pop it in the fridge. This dip is absolutely essential for the signature tang that sets crispy fried Brussels sprouts with lemon aioli apart from the rest!

Step 2: Heat the Oil

Grab a deep, heavy-bottomed pot (I love my Dutch oven for this) and pour in enough vegetable oil to submerge the sprouts. Set it over medium-high heat and bring the temperature up to 350°F (175°C). It’s important to monitor the oil’s temperature to ensure you get that shattering crispiness without burning the Brussels sprouts.

Step 3: Fry the Brussels Sprouts

With the oil hot and ready, gently lower the Brussels sprouts in small batches—don’t overcrowd the pot or they’ll steam instead of fry. In just 3–4 minutes, you’ll see the outer leaves curl up and turn a deep, irresistible golden brown. The key is to watch closely; they go from pale to perfect quite quickly!

Step 4: Season Immediately

As soon as you remove the fried Brussels sprouts from the oil with a slotted spoon, lay them on paper towels to drain and immediately sprinkle with kosher salt and black pepper. Seasoning while hot is crucial for that addictive, crave-worthy flavor that defines crispy fried Brussels sprouts with lemon aioli.

Step 5: Serve with Lemon Aioli

Transfer everything to your prettiest platter and serve hot, with plenty of the chilled lemon aioli for dipping. You’re ready to wow your crowd—watch as those crispy sprouts disappear faster than you imagine!

How to Serve Crispy Fried Brussels Sprouts with Lemon Aioli

Garnishes

For a stunning finish, scatter your hot, crispy fried Brussels sprouts with lemon aioli across a wide dish and add a sprinkle of freshly grated Parmesan or a swirl of balsamic glaze. These extras make your plate dealership-level gorgeous and add even more dimension to every bite.

Side Dishes

This standout dish pairs beautifully with buttery mashed potatoes, grilled fish, or a juicy roast chicken. The zippy lemon aioli compliments savory mains, while the sprouts’ crunch contrasts beautifully with creamy or tender sides. It’s also a fabulous addition to a mezze-style spread or holiday table.

Creative Ways to Present

Want to step up your snack game? Thread the fried sprouts onto appetizer skewers, serve them in parchment cones for a party, or arrange on a vibrant platter alongside a rainbow of fresh veggies for dipping. No matter how you serve, crispy fried Brussels sprouts with lemon aioli always make a lasting impression.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (it rarely happens!), transfer the Brussels sprouts and aioli to separate airtight containers. The sprouts will stay crisp for about a day in the refrigerator, and the aioli lasts up to four days, making crispy fried Brussels sprouts with lemon aioli a surprisingly make-ahead-friendly treat.

Freezing

While it’s technically possible to freeze the sprouts, they will lose a lot of their signature crunch once thawed and reheated. The aioli is best enjoyed fresh, so freezing is not recommended for this sauce. If you’re prepping a big meal, focus on making these fresh for best results.

Reheating

To bring the sprouts back to life, spread them on a baking sheet and re-crisp in a 400°F (205°C) oven for five to seven minutes. Skip the microwave, as it softens them. Serve immediately with leftover aioli for the full crispy fried Brussels sprouts with lemon aioli experience!

FAQs

Can I make crispy fried Brussels sprouts with lemon aioli if I don’t have a deep fryer?

Definitely! All you need is a heavy pot and a thermometer for the oil. Just make sure you fry in small batches so the oil temperature stays steady—it’s easy and delivers phenomenal crunch.

Is there a way to make this dish healthier?

Yes, for a lighter version, roast the Brussels sprouts at 425°F (220°C) for about 20–25 minutes until they’re golden and crisp. The aioli pairs just as well with roasted as with fried sprouts!

Can I use frozen Brussels sprouts?

Fresh sprouts are best for crisp results, but if you only have frozen, thaw and pat them completely dry before frying—excess moisture can lead to soggy sprouts and dangerous oil splatters.

What can I substitute if I don’t eat mayonnaise?

For the aioli, try using Greek yogurt or a vegan mayo alternative. Both options keep the sauce creamy and tangy while accommodating various dietary needs.

How do I know when the oil is ready for frying?

A kitchen thermometer is your best friend—350°F (175°C) is the sweet spot for perfect crispness. If you don’t have one, drop in a slice of sprout; if it sizzles immediately and rises, the oil is ready!

Final Thoughts

Whether you’re hosting friends or simply looking to spark some weeknight joy, crispy fried Brussels sprouts with lemon aioli are the ultimate way to make veggies downright exciting. Gather your loved ones, dip enthusiastically, and discover just how addicting these golden bites can be—you just might start requesting Brussels sprouts on every occasion!

Crispy Fried Brussels Sprouts with Lemon Aioli Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy the perfect blend of crispy and tender textures with these delightful Crispy Fried Brussels Sprouts paired with a zesty Lemon Aioli. This appetizer or side dish is a crowd-pleaser that brings a burst of flavor to your table.

Ingredients

Scale

For Crispy Brussels Sprouts:

1 pound (450 g) Brussels sprouts, trimmed and halved
3 cups (720 ml) vegetable oil for frying
1 teaspoon kosher salt
1/4 teaspoon black pepper

For Lemon Aioli:

1/2 cup (120 g) mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove, minced
1/8 teaspoon salt
Pinch of cayenne pepper (optional)

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Instructions

Lemon Aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic, salt, and cayenne pepper until smooth. Cover and refrigerate until ready to serve.
Crispy Brussels Sprouts: Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Carefully add Brussels sprouts in small batches to avoid overcrowding, frying for 3–4 minutes until crispy and deep golden. Use a slotted spoon to transfer to a paper towel-lined plate and immediately season with salt and black pepper. Serve hot with lemon aioli for dipping.

Notes

For extra flavor, toss the fried Brussels sprouts with a drizzle of balsamic glaze or sprinkle with grated Parmesan cheese before serving.
If you prefer a lighter version, roast the sprouts at 425°F (220°C) for 20–25 minutes instead of frying.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer, Side Dish
Method: Deep-Frying
Cuisine: American