Parmesan Brussels Sprouts
This is really the ONLY way to have brussels sprouts. Crisp-tender and so crunchy! A must have side-dish with all of your meals!
I’m headed to Manhattan first thing in the morning but I could not leave you guys without sharing the most epic brussels sprouts of my stinking life.
It’s crazy to even think that I hated brussels sprouts until 2013.
But I guess you can’t turn down anything when it’s deep fried.
And then coated in a sea of freshly grated Parmesan cheese.
With a side of Ranch of course.
Parmesan Brussels Sprouts
This is really the ONLY way to have brussels sprouts. Crisp-tender and so crunchy! A must have side-dish with all of your meals!
Ingredients
- ½ cup vegetable oil
- 1 cup Panko
- ⅓ cup freshly grated Parmesan
- 1 tablespoon cajun seasoning
- 1 pound brussels sprouts, trimmed
- ½ cup all-purpose flour
- 2 large eggs, beaten
Instructions
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko, Parmesan and cajun seasoning; set aside.
- Working in batches, dredge brussels sprouts in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add brussels sprouts to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately.
Did you make this recipe?
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Can you air fry instead of oil fry?
Does the recipe change a bit?
It’s very tasty and crunchy.
We made a little dipping sauce of ranch dressing, horse radish, and some blue cheese crumbles. It wasn’t a healthy dish, but damn it was good.
The instructions say to dredge in flour and then dip in egg, but if the sprouts aren’t wet, the flour will not stick. I dipped in egg first, dredged in flour, did another dip in the egg, and then coated with the panko mix. The egg did not want to stick to the flour, so I had keep dipping several times until it did, before the panko part.
I’ve seen some others suggesting different ways to prepare this, but the purpose of the batter and frying is to come up with a crunchy shell around the sprout. Trust me it is worth the effort. Get your sweetie to help you with it to make it go a lot quicker. One person does the dredging of 5 at a time for the other to do the frying, while the first person continues dredging more batches of 5. They don’t take long to fry, and it is well worth the effort.
We will eat the rest tomorrow, and reheat them in an air fryer to re-crisp the crunchy shell. The umami crunch is what makes this the best part of the dish. We will try this with cauliflower next.
I added a little Mayo to the egg … So much flavor, hard to tell it’s Brussel Sprouts! <3
Instead of a skillet, can you use a dutch oven for this? (but still frying them, not baking)
Yes, absolutely.
Do you leave the brussels sprouts whole or cut them in half? Some of those in the picture seem to be cut. The recipe looks & sounds delicious!
I left the small ones whole but cut the big ones in half.
Can these be baked instead of fried?
Yes, but fried is truly best here!
This recipe sounds great, but labor-intensive.
I couldn’t eat brussel sprouts either; just steamed and plain and I couldn’t eat them with a quarter cup of mayonnaise (which is the only way some of my friends can eat them).
Another great way (that’s much less labor-intensive) is to heat some oil in a pan (be somewhat generous) and when the oil gets really hot, add your trimmed brussel sprouts. Unless they’re very small, cut them in half or in three or four slices each and let them get good and brown. When you smell them start to brown you have an idea of how good they’re going to taste. Then lower the heat and add a few tablespoons of water and put a lid on top and steam them. Stay close by, because you don’t want them to burn. I like to use a glass lid, that way I can tell somewhat if they’re cooked or not without taking the lid off.
I saw this recipe and since I can’t eat eggs or wheat, I had to improvise. I trimmed and halved the brussels-sprouts, put them in a skillet with melted butter over medium heat and put a lid over them. After 5 minutes lifed the lid and put a cup of Itallian shredded cheese over them, turned off the heat and put the lid back over them for a minute or 2. When the lid came off at last, the sprouts were perfectly done and nicely browned in the buttere and caught in a mat of melted cheese in perfect deliciousness. So simple and quickly disappeared with enthusiasm by diners at the table. So simple. So good.
I can’t wait to try it. It’s looks fantastic.
breading does NOT stick to sprouts. Did I do something wrong. FOLLOWED RECIPE TO THE LETTER
Oh no – what a bummer. I hate it when that happens!
Did you dredge the brussels sprouts completely in the flour-egg-Panko mixture?
yes I followed the recipe to the letter
Seemed like a great idea but ALOT of work. No matter what I did I couldn’t get the breading to stick to the brussel sprouts. I wouldn’t try it again based on my experience. It tasted good but was a holy mess and I had to put brussel sprout and fried panko on same fork to get the intended effect. Not worth the effort, there has got to be a better way!
I have found that if I dip them in egg first then dredge accordingly it tends to hold together quite nicely. I also combined my flour in with the panko mixture and it worked like magic.
Made these today – don’t know if I used bad cajun spice mix or what…but they did not taste very good. Still pretty bland actually 🙁 Wonder what I did wrong.
Ooooooh, Yum! I might make these tonight.
This sounds just like my mom’s fried parmesan artichoke hearts she’s been making for decades (sans-cajun seasoning with Italian crumbs and frozen chokes – to die for!). Those fly off the table, and I love brussels more, so we are sooo amped to try this now!
That sounds really good. Anyway to get the exact recipe? Thanks
I want someone to make these for me so bad. The thought of breading brussels sprouts (or anything for that matter) is so overwhelming to me. Such a messy effort. I would pay someone to come to my house and do it for me.
Marcy I might cook for you for free
And here you had me convinced that your slow-cooker balsamic method was the only possible way to have Brussels sprouts! My husband was suggesting yesterday that we should just go to a restaurant for Thanksgiving dinner, and I thought “are you kidding? They’re not going to have a heritage turkey and balsamic Brussels sprouts!” He’s agreed to cook at home.
They look Delicious food. I will try at home tomorrow.
Now everyone will want to eat sprouts! Inspirational recipe!
I didn’t realize it can take 15-20 times to get used to a certain taste or flavor. I admittedly am not the biggest brussels sprout fan but your breaded and parmesan rendition of it is very tempting!
H. Bowden
Really, who could dislike breaded and parmesaned?
Mmmmm, these do look good ! Till now the only way I will eat them is sautéed with bacon and onions….have you tried that??? Anyway, I can’t find Cajun seasoning, can I make a mixture of it?
What flavours are in it ???? Can’t wait to try these…Thanks for another awesome recipe…
Have a nice afternoon Chungah…
There are actually many easy DIY cajun seasoning recipes available online. I have been meaning to make it myself but I have not gotten around to it just yet!
Do you think you could bake these to avoid frying, and if so, at what temp and for how long? Are you sure they’re cooked through at only 5-6 minutes? Brussels are dense little guys. Can’t wait to try it!
Unfortunately, without further recipe testing, I cannot specify cooking temp and time. As always, please use your best judgment regarding modifications.