Description
Parmesan Brussels Sprouts deliver a crispy, crunchy texture with a flavorful Cajun kick, making them the perfect side dish to elevate any meal. These Brussels sprouts are coated with a savory Panko and Parmesan blend, fried to golden perfection, and served crisp-tender for an irresistible bite.
Ingredients
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed
Breading
- ½ cup vegetable oil
- 1 cup Panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- ½ cup all-purpose flour
- 2 large eggs, beaten
Instructions
- Heat the oil: Warm the vegetable oil in a large skillet over medium-high heat to prepare for frying.
- Prepare the coating mixture: In a large bowl, thoroughly combine the Panko breadcrumbs, freshly grated Parmesan cheese, and Cajun seasoning, then set aside.
- Coat the Brussels sprouts: Working in batches, dredge the trimmed Brussels sprouts first in the all-purpose flour, ensuring they are evenly coated. Next, dip them into the beaten eggs, then press them firmly into the Panko-Parmesan mixture to cover all sides.
- Fry Brussels sprouts: Add 5 to 6 coated Brussels sprouts at a time to the hot skillet. Fry each batch for 2 to 3 minutes or until the sprouts are evenly golden brown and crispy on all sides.
- Drain and serve: Transfer the cooked Brussels sprouts to a paper towel-lined plate to absorb excess oil. Serve immediately while hot and crisp for the best texture and flavor.
Notes
- For extra crispiness, serve immediately after frying.
- Adjust Cajun seasoning based on your preferred spice level.
- Use fresh Parmesan cheese for optimal flavor and texture.
- Make sure oil is hot enough before frying to ensure a crispy coating without sogginess.
- Can be paired with a dipping sauce like ranch or spicy mayo for added flavor.
