Beer-Battered Brussels

Molly Hagler Molly Hagler
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Crispy on the outside and tender on the inside, these Beer Battered Brussels are a fun and flavorful twist on classic Brussels sprouts. Fried until golden and served with a sweet and tangy maple aioli, they make the perfect appetizer, snack, or party bite. Serve them fresh and hot alongside dipping bowls of the aioli, or pile them high on a platter for a crowd-pleasing side dish. Great for game day, Shabbat appetizers, or anytime you want something crispy and craveable.

40m 4
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

  1. Thaw the brussel sprouts and dry completely.

  2. Place 1/4 cup of flour in a bowl and set aside.

  3. In a separate bowl, mix together one cup flour, cornstarch, egg, baking powder, garlic powder, one teaspoon kosher salt, 1/2 teaspoon black pepper, and beer until smooth.

  4. Fill a pot with oil and heat over medium-high heat until it hits 350 degrees Fahrenheit.

  5. Prepare a sheet pan topped with a cooling rack.

  6. Toss the brussel sprouts into the 1/4 cup of flour until lightly coated. Then place into the beer batter and cover completely in batter. Drop into the hot oil and cook until golden brown, about three to four minutes. Fry in two to three batches to not overcrowd the pot.

  7. Remove from oil and place on the cooling rack to allow the oil to drain.

  8. Make the maple aioli by mixing together the mayo, maple syrup, lemon juice, minced garlic, and kosher salt.

  9. Serve the brussel sprouts hot and fresh with the maple aioli for dipping.

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Sponsored by Beleaves

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