Hogwart’s Feast – Fried Brussels Sprouts with Mustard Aioli

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 6
Cuisine: British
Recipe Info

Crispy, salty fried brussels sprouts with a tangy grainy mustard aioli are a delicious appetizer or side dish for a classic English roast feast! The annual start of term feast at Hogwarts is always an extravagant affair with countless roasts, pies, sides, and desserts. Brussels sprouts are an ideal accompaniment to a classic English roast. Enjoyed crispy and deep fried, they are downright addictive! Even better when dipped in a tangy aioli bursting with classic English flavours of mustard and Worcestershire sauce. These fried brussels sprouts with mustard aioli can be served as an appetizer to your feast or along with the main roast for a decadent and delicious side.


Grainy Mustard Aioli:
2 cloves garlic, minced
1 whole egg
1 egg yolk
3T lemon juice
½ t kosher salt
1 ½ cups light olive oil
¼ t pepper
2 T grainy mustard
1 t Worcestershire sauce

Fried Brussels Sprouts:
3 lb brussels sprouts
6-8 cups vegetable oil
kosher salt

Make the Mustard Aioli:
To prepare the mustard aioli, combine the minced garlic, egg, egg yolk, lemon juice, salt and pepper in the bowl of a food processor or blender. Pulse to combine. With the food processor or blender running, slowly drizzle the olive oil in a very thin stream until all of the oil has been used. The aioli will thicken up as more oil is added. Scrape down the sides of the food processor. Add the grainy mustard and Worcestershire sauce. Pulse to combine. Taste and adjust the seasoning as needed. Chill until ready to serve.

Prepare the Fried Brussel Sprouts:
Prepare the brussels sprouts by trimming the ends and peeling off the outer leaves. Wash the sprouts, then spread out on a towel and allow to dry completely. Add 3 inches of vegetable oil to a large, deep pot. Be sure to use a deep pot as the oil will bubble up considerably when frying the sprouts. The oil should fill less than half the pot. Place on high and heat the oil to 350 deg F. Line a baking sheet with paper towel to drain the sprouts. When the oil has reached the correct temperature, begin to fry the sprouts. Carefully lower a large handful of sprouts into the oil using a slotted spoon or ladle. Be careful as the oil will bubble up immediately after adding the sprouts. Cover with a spatter guard if you have one. Once the oil begins to settle you can start stirring the sprouts occasionally to encourage even browning. Fry the sprouts until they are well browned, about 5 to 7 minutes. Use a slotted spoon to transfer them to the prepared baking sheet. Sprinkle with kosher salt. The sprouts will firm up as they cool. Allow the oil to come back up to 350 deg F before adding the next batch of sprouts. Repeat until all the sprouts are fried.

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