Crispy Parmesan Brussels Sprouts Bites

• 1 pound Brussels sprouts, trimmed and halved
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying (vegetable or canola preferred)

Steps

1. 1 Pulse Brussels sprouts in a food processor until finely chopped but not pureed.
2. 2 In a bowl, whisk together flour, garlic powder, paprika, salt, and black pepper.
3. 3 In another bowl, beat the eggs.
4. 4 Coat the Brussels sprouts mixture in the flour mixture, then dip in beaten eggs, and finally roll in Parmesan cheese.
5. 5 Heat oil in a large skillet over medium heat.
6. 6 Fry Brussels sprouts bites in batches until golden and crispy, about 3-4 minutes per batch.
7. 7 Drain on paper towels.
8. 8 Serve warm with extra Parmesan cheese on the side if desired.

Equipment

• Food processor
• Large skillet
• Slotted spoon
• Paper towels

Variations

• Add red pepper flakes for a spicy kick.
• Substitute Parmesan with nutritional yeast for a vegan version.

Substitutions

• Substitute all-purpose flour with almond flour for a gluten-free option.
• Use olive oil for frying for a richer flavor.

Pairings

• Serve with crusty bread and a robust red wine.
• Pair with a fresh green salad for a light meal.

Nutrition

Tips

• For a lighter option, bake the bites at 425°F for 15-20 minutes after coating.
• Use a kitchen scale for precise Parmesan measurements for best results.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until crisp.

Freezing: Freeze uncooked bites on a parchment-lined tray, then transfer to a freezer bag. Bake straight from frozen at 425°F for 20-25 minutes.

Serving Suggestions

• Pair with a tangy aioli or balsamic reduction for dipping.
• Serve alongside a charcuterie board for a delightful appetizer spread.

FAQ