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Foodrhythms

About Recipe

Today, I’ve taken a slightly different approach, one that should please even the biggest Brussels sprouts’ hater. FRY THEM. I use the common 3-step dredging process: coat with flour, dip in egg, and toss with breadcrumbs. I season the flour with a little cayenne pepper to give the sprouts a spicy kick. Once fried, the Brussels sprouts become tender on the inside and crispy on the outside. Golden, brown, and delicious! And to make them even better, I make a mayonnaise with sweet maple syrup and tangy Dijon mustard for dipping.

Ingredients

Mayonnaise

Maple Syrup

Dijon Mustard

Salt

Pepper

Brussels Sprouts

Flour

Cayenne Pepper

Eggs

Breadcrumbs

Canola or Rice Bran Oil

See Recipe Procedure

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