Beer Battered Brussels Sprouts with Maple Dijon Sauce

I am not apologizing for frying a vegetable. These are good…too good, especially dipped in this delicious mustard sauce.  It’s best to make them in the presence of people who will help stop you from devouring the entire batch yourself.  Crispy thin coating outside, creamy inside… hey, it’s a green leafy vegetable so basically like having a green smoothie…



  • 10 large Brussels sprouts
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 pinches of cayenne pepper
  • 1 1/4 cups beer

For mustard sauce

  • 1/2 cup vegan mayo
  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1 tsp white wine vinegar
  • 1/2 tsp garlic powder
  • pinch of salt/pepper



Step 1 – Mix the flour, garlic powder, cayenne, salt and black pepper together and slowly pour in the beer while whisking until you have a very smooth batter, let it sit for 10 minutes.

Step 2 – trim the bottoms of the brussels sprouts and slice into halves; heat canola oil about 2 1/2 – 3 inches deep in a heavy bottom pan or use a fryer if you own one. Next dip sprouts in the batter and coat well; add them in batches to the hot oil and turn to evenly fry until golden brown about 8-9 minutes, remove with a slotted spoon onto paper towels to absorb excess oil.

Step 3 –  in a small bowl mix the mayo, dijon, maple syrup, vinegar, and garlic powder; add a pinch of salt and pepper, serve with the fried brussels sprouts. I served mine with grilled shishito peppers sprinkled with lemon and salt. Enjoy!



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