Crispy, salty fried brussels sprouts with a tangy grainy mustard aioli are a delicious appetizer or side dish for a classic English roast feast!
Pack your trunks and head over to King’s Cross station platform 9 3/4’s to catch the Hogwarts Express as we embark on our next exciting culinary adventure. Join us as we explore the wizarding world of Harry Potter and experience our very own Hogwarts Feast!
The annual start of term feast at Hogwarts is always an extravagant affair with countless roasts, pies, sides, and desserts. Brussels sprouts are an ideal accompaniment to a classic English roast. Enjoyed crispy and deep fried, they are downright addictive! Even better when dipped in a tangy aioli bursting with classic English flavours of mustard and Worcestershire sauce. These fried brussels sprouts with mustard aioli can be served as an appetizer to your feast or along with the main roast for a decadent and delicious side.
Ingredients
Brussels sprouts: I recommend using large brussels sprouts as they will shrink somewhat after frying. Trim the bottoms and remove the outer leaves before slicing in half. Allow the sprouts to dry completely before frying as any excess water can spatter in the hot oil.
Vegetable oil: Use a neutral vegetable oil for frying, such as canola.
Light olive oil: Extra-virgin olive oil is usually my first choice when cooking, however, I find that using just extra-virgin olive oil can add a level of bitterness to the aioli that I don’t particularly like. When making aioli I usually use a mild or light-tasting olive oil.
Grainy mustard: Look for a whole grain or coarse ground mustard.
Worcestershire sauce: This aioli gets a tangy punch from a dash of Worcestershire sauce. Invented in the 19th century, this fermented condiment originally contained anchovies and has a savoury, tangy flavour. If you prefer to avoid seafood, there are some vegetarian versions on the market today.
How to make Fried Brussels Sprouts with Mustard Aioli
Make the aioli
To prepare the mustard aioli, combine the minced garlic, egg, egg yolk, lemon juice, salt and pepper in the bowl of a food processor or blender. Pulse to combine. With the food processor or blender running, slowly drizzle the olive oil in a very thin stream until all of the oil has been used. The aioli will thicken up as more oil is added.
Scrape down the sides of the food processor. Add the grainy mustard and Worcestershire sauce. Pulse to combine. Taste and adjust the seasoning as needed. Chill until ready to serve.
Prepare the fried brussels sprouts
Prepare the brussels sprouts by trimming the ends and peeling off the outer leaves. Wash the sprouts, then spread out on a towel and allow to dry completely.
Add 3 inches of vegetable oil to a large, deep pot. Be sure to use a deep pot as the oil will bubble up considerably when frying the sprouts. The oil should fill less than half the pot. Place on high and heat the oil to 350 deg F.
Line a baking sheet with paper towel to drain the sprouts. When the oil has reached the correct temperature, begin to fry the sprouts. Carefully lower a large handful of sprouts into the oil using a slotted spoon or ladle. Be careful as the oil will bubble up immediately after adding the sprouts. Cover with a spatter guard if you have one.
Once the oil begins to settle you can start stirring the sprouts occasionally to encourage even browning. Fry the sprouts until they are well browned, about 5 to 7 minutes. Use a slotted spoon to transfer them to the prepared baking sheet. Sprinkle with kosher salt. The sprouts will firm up as they cool.
Allow the oil to come back up to 350 deg F before adding the next batch of sprouts. Repeat until all the sprouts are fried.
Serve the Fried Brussels Sprouts with Mustard Aioli
These sprouts are incredibly versatile and work equally well as an appetizer or as a side dish. To serve as an appetizer, serve the aioli beside the sprouts for dipping. To serve as a side dish, you can pass the aioli separately or assemble the sprouts on a serving dish. Spread a layer of the aioli on the serving platter then pile the sprouts on top. Enjoy!
