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Parve
Easy
40 Minutes
Diets 
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.
1 cups + 1/4 cup all-purpose flour, such as Glicks, divided
2 tablespoons Gefen Cornstarch
1 large egg
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup cold beer
oil, for frying
1/2 cup Gefen Mayo
2 tablespoons Gefen Maple Syrup
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon kosher salt
Thaw the brussel sprouts and dry completely.
Place 1/4 cup of flour in a bowl and set aside.
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.
Fill a pot with oil and heat over medium-high heat until it hits 350 degrees Fahrenheit.
Prepare a sheet pan topped with a cooling rack.
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.
Remove from oil and place on the cooling rack to allow the oil to drain.
Make the maple aioli by mixing together the mayo, maple syrup, lemon juice, minced garlic, and kosher salt.
Serve the brussel sprouts hot and fresh with the maple aioli for dipping.
Sponsored by Beleaves
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