Go Back
+ servings
Beer Batter Fried Brussels Sprouts -- No matter your feelings on brussels sprouts, it's impossible not to love these Beer Batter Fried Brussels Sprouts. Served with a blue cheese yogurt dip, you won't be able to stop eating these sprouts | wearenotmartha.com

Beer Batter Fried Brussels Sprouts

No matter your feelings on brussels sprouts, it's impossible not to love these Beer Batter Fried Brussels Sprouts. Served with a blue cheese yogurt dip, you won't be able to stop eating these sprouts!
5 from 10 votes
Print Pin
Course: Appetizer, Side
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
Author: We are not Martha

Ingredients

  • 1 lb. brussels sprouts; cleaned, trimmed, and halved
  • Canola oil
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ½ tsp coarse salt
  • ¼ tsp cayenne
  • 1 egg egg, lightly beaten
  • 1 cup cold beer

Blue Cheese Yogurt Dip

  • 1 cup Greek yogurt (I like 2%)
  • 4 oz. blue cheese, crumbled
  • ¼ tsp cayenne
  • 1 tsp lemon juice
  • 2 tsp chopped parsley

Instructions

  • Bring a large pot of lightly salted water to a boil. Add halved brussels sprouts and let cook for 7 minutes. Drain sprouts and wrap them in a clean kitchen towel to dry as much as possible.
  • Pour canola oil in a deep pot so it's about 2" deep and heat to between 365-400 degrees. 
  • While oil is heating, mix flour, cornmeal, salt, and cayenne in a large bowl. Stir in egg and beer.
  • When oil is hot, work in batches to dunk sprouts in batter and carefully drop in the oil. Let fry for about 4 minutes, until they're golden brown. You'll likely have to adjust burner level to keep oil temperature in the right range. When sprouts are golden, remove from oil and place in a paper towel-lined bowl. Continue until all sprouts are fried.

Blue Cheese Yogurt Dip

  • In a medium bowl, mix together all of the ingredients. Keep chilled until ready to enjoy.

Notes

Tips for getting the crispiest fried sprouts:
  • Dry sprouts as much as possible after blanching. Water remaining on sprouts may keep them from getting crispy.
  • Make sure beer is chilled. Room temperature beer may result in a less crispy coating.
  • Keep oil between 365 degrees and 400 degrees. If oil temperature drops below this, sprouts will not crisp up as they should.
Pin this Recipe for Later!Mention @wearenotmartha and share a photo if you've made the recipe!