Crispy Fan-Cut Brussels Sprouts with Garlic Mayo
✨ Why This Recipe Works
Golden, shatteringly crisp, and tender inside: fresh Brussels sprouts sliced into delicate fans, dipped in seasoned batter, coated in crunchy panko, and fried to perfection. Served with a zesty homemade garlic mayo dip.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Crispy Fan-Cut Brussels Sprouts with Garlic Mayo brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 20 minutes of prep and 10 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Fan-Cut Brussels Sprouts
- 1 lb (450 g) fresh Brussels sprouts, trimmed (stem base kept intact)
- ½ cup unbleached all-purpose flour
- 1 tsp garlic powder
- 1 tsp sweet Spanish paprika
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ½ cup cold milk
- 1 cup Japanese panko breadcrumbs
- Vegetable oil or avocado oil, for deep or shallow frying
- Flaky sea salt (such as Maldon), for finishing
For the Zesty Garlic Mayo Dip
- ½ cup quality mayonnaise
- 1 small fresh garlic clove, finely grated or pressed
- 1 tsp fresh lemon juice
- Pinch of fine sea salt and black pepper
👨🍳 Step-by-Step Instructions
Trim & Halve Through the Stem
Wash the Brussels sprouts and pat them completely dry. Trim only the very bottom edge of each stem, keeping the core base intact so the layers hold together. Slice each sprout in half lengthwise straight through the stem.
Precision Fan-Cut Slices
Lay each sprout half cut-side down on your cutting board. Using a sharp paring knife or chef knife, make thin parallel vertical cuts down the length of the sprout, stopping about ¼ inch before the stem base. Gently press with your fingers so the cuts fan open like an accordion.
Whisk the Seasoned Batter
In a medium shallow bowl, whisk together the all-purpose flour, garlic powder, sweet paprika, fine sea salt, black pepper, and cold milk until a smooth, lump-free batter forms (consistency of heavy cream). Place the panko breadcrumbs in a second shallow bowl.
Batter & Panko Crust
Dip each fanned sprout into the batter, allowing it to coat between the fanned leaves. Let excess batter drip off for a moment, then press the sprout firmly into the panko breadcrumbs, coating all sides and crevices thoroughly.
Fry Until Deeply Golden & Crisp
Pour 1 ½ to 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Fry the breaded sprouts in batches of 5 to 6 for 2 to 3 minutes, turning once, until deeply golden brown and crisp on the edges while tender inside.
Drain & Season with Flaky Salt
Using a slotted spoon or spider strainer, transfer the hot sprouts onto a wire cooling rack set over a baking sheet (avoid paper towels, which trap steam). Immediately shower with flaky sea salt while hot.
Whisk Garlic Mayo & Serve
In a small bowl, whisk together the mayonnaise, grated garlic, fresh lemon juice, and a pinch of salt until smooth and glossy. Arrange the hot, crispy fanned sprouts on a platter alongside the dip and serve immediately.
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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