Crispy Parmesan Brussels Sprouts Bites
Discover a delightful twist on traditional Brussels sprouts with this Crispy Parmesan Brussels Sprouts Bites recipe. These golden, cheesy, and crunchy bites are blanched for optimal texture and then coated in seasoned bread crumbs and aged Parmesan cheese before being pan-fried to perfection. Perfect as a side dish or a delicious appetizer, these little treats are sure to convert even the most skeptical veggie lovers! Say goodbye to overcooked brussels and hello to a savory, satisfying experience you won't forget.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
fresh Brussels sprouts
1 - 1 1/2 lb (washed, outer leaves peeled, bottoms trimmed, scored with an X)
seasoned bread crumbs
2 cups (none)
grated Parmesan cheese
2 cups (none)
salt
to taste (none)
black pepper
to taste (none)
Italian spices
to taste (none)
eggs
4 (beaten with a little water)
olive oil
for frying (none)
Instructions
1
Begin by washing the Brussels sprouts thoroughly. Peel off the outer leaves and cut a small piece off the bottoms. To ensure even cooking, lightly score an X into the bottom of each sprout.
2
Prepare to blanch the sprouts by bringing a pot of salted water to a boil. Carefully add the Brussels sprouts and blanch them for about 3-4 minutes, or until they are bright green and nearly tender.
3
After blanching, transfer the sprouts to an ice bath immediately to stop the cooking process. Allow them to cool completely, then drain and set aside.
4
In a mixing bowl, combine the seasoned bread crumbs, grated Parmesan cheese, and a sprinkle of Italian spices. In a separate small bowl, beat the eggs with a splash of water until well combined.
5
Heat a large skillet over medium heat and add a generous amount of olive oil to cover the bottom of the pan.
6
To prepare the sprouts for frying, dip each one into the beaten egg, allowing any excess to drip off. Next, coat the sprouts in the bread crumb and cheese mixture, gently pressing to ensure the coating adheres well.
7
Carefully place the coated Brussels sprouts into the hot skillet, ensuring not to overcrowd. Fry them for approximately 5-7 minutes on each side, or until they are golden brown and crispy.
8
Once cooked, transfer the sprouts to a paper towel-lined plate to absorb any excess oil. Serve hot and enjoy your savory, crunchy Brussels sprouts bites!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Parmesan Brussels Sprouts Bites?
They are a savory side dish or appetizer made by blanching Brussels sprouts, coating them in a Parmesan and bread crumb mixture, and pan-frying them until golden and crunchy.
How do I prepare the Brussels sprouts for this recipe?
Wash the sprouts, peel off the outer leaves, trim the bottoms, and score a small X into the base of each sprout for even cooking.
Why should I score an X into the bottom of the sprouts?
Scoring an X allows the heat to penetrate the dense core of the Brussels sprout, ensuring it cooks at the same rate as the outer leaves.
What is blanching and why is it necessary for this recipe?
Blanching involves boiling the sprouts briefly and then cooling them in ice water. It ensures the centers are tender before they are fried for crispiness.
How long should I blanch the Brussels sprouts?
Blanch them in salted boiling water for about 3-4 minutes, or until they are bright green and nearly tender.
What is the purpose of an ice bath in this recipe?
The ice bath immediately stops the cooking process after blanching, which preserves the bright green color and prevents the sprouts from becoming mushy.
Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts are highly recommended for this recipe to achieve the best texture; frozen sprouts may become too soft and watery.
What kind of bread crumbs are best for the coating?
This recipe calls for seasoned bread crumbs to add flavor, but you can use Panko bread crumbs if you prefer an extra-crunchy texture.
Can I use a different type of cheese instead of Parmesan?
Yes, you can substitute Parmesan with other hard cheeses like Pecorino Romano or aged Asiago for a similar salty, savory profile.
How do I make the breading stick to the Brussels sprouts?
Dip each blanched sprout into a beaten egg mixture first, then roll it in the bread crumb and cheese mixture, pressing gently to ensure the coating adheres.
What kind of oil should I use for frying?
Olive oil is recommended for its flavor, but you can use any neutral oil with a medium-high smoke point like vegetable or canola oil.
How long does it take to fry the sprouts?
Fry them for approximately 5-7 minutes on each side until they reach a golden brown color and a crispy texture.
How do I know when the sprouts are finished cooking?
The sprouts are finished when the exterior is dark golden brown and crispy, and the inside feels tender when pierced with a fork.
Can I bake these Brussels sprouts bites instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 15-20 minutes on a parchment-lined tray, though pan-frying yields a crispier result.
Can I make this recipe gluten-free?
To make this recipe gluten-free, simply replace the seasoned bread crumbs with gluten-free bread crumbs or almond meal.
Are these Brussels sprouts bites vegetarian?
Yes, this recipe is vegetarian. Just ensure the Parmesan cheese you use is made with vegetarian-friendly rennet if that is a concern.
How should I serve these Brussels sprouts bites?
Serve them hot immediately after frying. They work perfectly as a standalone appetizer or a side dish for roasted meats.
Can I make these ahead of time?
You can blanch and bread the sprouts in advance, but for the best texture, it is recommended to fry them just before serving.
How do I reheat leftovers to keep them crispy?
Reheat leftovers in an oven or air fryer at 350°F (175°C) for 5 minutes. Avoid the microwave as it will make them soggy.
What dipping sauces pair well with these bites?
Garlic aioli, balsamic glaze, ranch dressing, or a spicy marinara sauce are all excellent dipping options.
Can I use an air fryer for this recipe?
Yes, air fry the breaded sprouts at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through until they are crispy.
Why are my Brussels sprouts soggy instead of crispy?
Sogginess usually occurs if the sprouts weren't dried properly after the ice bath or if the frying oil wasn't hot enough when they were added.
Should I cut the Brussels sprouts in half?
This recipe uses whole sprouts for a 'bite' experience, but if your sprouts are very large, you can cut them in half before blanching.
How many servings does this recipe provide?
Using 1 to 1.5 lbs of sprouts typically serves about 4 to 6 people as a side dish.
What can I use as an egg substitute for the coating?
You can use a heavy cream or a cornstarch and water slurry as a binder if you prefer not to use eggs.
How much oil is needed for frying?
You should use enough olive oil to generously cover the entire bottom of the skillet, roughly 1/8 to 1/4 inch deep.
Can I add more spice to this recipe?
Absolutely. You can add red pepper flakes, garlic powder, or smoked paprika to the bread crumb mixture for extra flavor.
Is it necessary to peel the outer leaves?
It is best to remove only the outermost leaves that are wilted, tough, or discolored to ensure a clean and tender bite.
What makes these a good appetizer for parties?
Their small size makes them easy finger food, and the combination of cheese and crunch appeals to a wide variety of guests.
Can I use freshly grated Parmesan or the bottled kind?
Freshly grated Parmesan is better as it melts and adheres to the sprouts more effectively than pre-grated bottled versions.