Beer-battered Brussels Sprouts Recipe | yupitsvegan.com (2024)

By Shannon @ Yup, it's Vegan 18 Comments

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As I mentioned in my post about teriyaki (vegan) meatballs, more than anything else, the Super Bowl is an excuse for my to bring my vegan finger foods A-game. I’m sure that a lot of you are the same way 🙂 Most things are delicious when deep-fried, but there’s something extra fun about these beer-batteredBrussels sprouts. They’re crispy on the outside, and the inside is tender without being mushy. Paired with a homemade maple-mustard sauce, these disappeared really quickly.

Beer-battered Brussels Sprouts Recipe | yupitsvegan.com (1)

Beer-battered Brussels sprouts served up with a smoky, sweet and salty maple-mustard sauce!

As far as the nutrition facts for this recipe, uh, I’ll just briefly point out that at least these will give you a serving of vegetables for the day – leafy greens at that! No guilt here, the Hawks are in the big game and that’s reason to celebrate!

Beer-battered Brussels Sprouts Recipe | yupitsvegan.com (2)

Idon’t make fried foods at home very often(I believe my previousfried recipe on the blog was the Chipotle-style tofu sofritas in July 2014, and that was pan-fried, not deep fried). So I don’t own a dedicated fryer or anything like that. I simply take my largest skillet and fill it with a couple of inches of oil, and use a thermometer to control the oil temperature. Making sure that the oil is very hot, and that you don’t crowd the pan (thus reducing the oil temperature upon adding the ingredients to it), is essential if you want to minimize the amount of oil that you actually end up eating.

Mymost-fried food is probably gobi manchurian, a spicy Indochinese fried cauliflower dish… but I’m really pleased with the fried Brussels sprouts results and think I’llcontinue having these from time to time.

I’m sure you’ll enjoy the beer-battered Brussels sprouts paired with any sauce you like, but in particular I recommend the maple-mustard sauce recipe I included, or a creamy sauce, like a vegan chipotle mayo. You want something with some body and not too aggressive of a flavor. As far as what beer is best in this batter, most beer works, but I suggestlager. I would avoid anything withmore pronouncedbitter undertones (such as coffee stout…) since the Brussels sprouts already add a bitter note.

Beer-battered Brussels Sprouts Recipe | yupitsvegan.com (3)

Beer-battered Brussels Sprouts Recipe | yupitsvegan.com (4)

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5 from 2 votes

Crispy vegan beer-battered Brussels sprouts served with a sweet and salty maple-mustard sauce.

Course Appetizer

Cuisine American, nut-free, soy-free, vegan, vegetarian

Keyword beer-battered brussels spouts

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 8 side servings

Calories 139kcal

Author Yup, it's Vegan

Ingredients

For the beer-battered Brussels sprouts:

  • 1 lb Brussels sprouts (450g) stemmed and halved, with the outer layer of leaves removed
  • vegan beer batter (below)
  • neutral oil for frying (I suggest peanut oil or organic canola oil)
  • dipping sauce for serving (suggestion below)

For the beer batter:

  • 2/3 cup all-purpose flour
  • 1/3 cup white rice flour or cornstarch
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp ground black pepper
  • 12 oz beer (1 bottle)

For the maple-mustard sauce:

  • 2 and 1/2 tbsp prepared mustard (I use spicy brown mustard)
  • 2 and 1/2 tbsp maple syrup
  • 1 tsp vegan Worcestershire sauce (or use soy sauce, optional)

Instructions

To prepare the maple-mustard sauce:

  • Whisk together all of the ingredients in a bowl, and adjust seasonings to taste.

To blanch the Brussels sprouts:

  • Prepare a bowl of ice water, and bring a pot of water to a boil.

  • Once the water is boiling, add the Brussels sprouts. Leave them in the water until they turn bright green. This took about 5 minutes for me but can vary depending on the size of your Brussels sprouts. Make sure not to overcook them.

  • Remove the sprouts from the pot and transfer them immediately into the ice water to stop the cooking process.

  • Set the sprouts in a colander to drain, or gently pat them dry with paper towels. You want them to be as dry as possible before you batter them.

For beer-battering and frying the Brussels sprouts:

  • Add about 2 inches of oil in a large, heavy pan on the stovetop, and heat the oil until over medium heat until hot - about 365 degrees Fahrenheit.

  • Mix together the flours, salt, and pepper in a bowl. Pour in the beer and stir just until combined. Do not over-mix. If the batter seems too thin to coat the Brussels sprouts, add a little more flour as needed.

  • Add the Brussels sprouts to the batter (I do this in a few batches) and coat them. Then transfer them to the hot oil, making sure to leave plenty of space between them and not crowd the pan (otherwise, they'll come out greasy and not crispy).

  • Cook for 3-5 minutes, or until crispy and golden brown. Use tongs or a heat-safe slotted spoon to transfer them to a plate lined with paper towels. (Optional) sprinkle the beer-battered Brussels sprouts with coarse salt immediately after they come out of the fryer.

  • Enjoy immediately.

Notes

I haven't tried it, but gluten-free all-purpose flour would probably work. Same goes for gluten-free beer.

Nutrition

Serving: 1eighth recipe | Calories: 139kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 164mg | Potassium: 321mg | Fiber: 3g | Vitamin A: 4000IU | Vitamin C: 33mg | Calcium: 50mg | Iron: 0.5mg

Fried Brussels sprouts technique adapted from We are Not Martha. This post contains an affiliate link; see my advertisem*nt policy for details.

Beer-battered Brussels Sprouts Recipe | yupitsvegan.com (5)

Love this recipe for beer-battered Brussels sprouts but looking for something healthy? Check out my recipe for bakedBrussels sprout tater tots! Or roast them and stick ’em on a Brussels sprout banh mi with mango sauce.

Beer-battered Brussels Sprouts Recipe | yupitsvegan.com (2024)

FAQs

Should I boil my brussel sprouts before frying? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Are Brussels sprouts better steamed or boiled? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

Do you cook brussel sprouts face up or down? ›

Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

Is it better to roast Brussels sprouts whole or halved? ›

While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this easy recipe. To trim: Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise.

Should you cut Brussels sprouts in half before boiling? ›

Tips for cooking brussels sprouts

Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer. They will probably need 7-8 minutes to cook through. Don't cut a cross in the base of your sprouts.

What season is best for brussel sprouts? ›

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

Do you wash or cut brussel sprouts first? ›

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

What is the white coating on brussel sprouts? ›

This fast growing fungus affects Brassicas, cucumbers, melons, peas and more. It may appear at any time of the season, but is most often a problem in humid areas, especially in cool (below 75 degrees F) wet weather (the spores need water to germinate and grow).

Can you eat raw Brussels sprouts? ›

It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.

What gives Brussels sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Why do I feel so good after eating Brussel Sprouts? ›

Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.

Which country eats the most Brussel Sprouts? ›

Did you know? Britons eat more Brussels sprouts than any other nation in Europe. Our sprout industry is worth £650m and the area covered by sprout fields in the UK is the equivalent of 3,240 football pitches. It's fair to say that these days, no one loves sprouts more than the British.

Should sprouts be boiled? ›

Boiling them renders them easier to digest, making the nutrient-rich sprouts more tolerable for sensitive digestive systems. Additionally, the boiling process significantly reduces the risk of foodborne illnesses associated with raw sprouts, ensuring safer consumption.

How long do you boil sprouts for? ›

To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins. They take 5-10 mins to steam. A sharp knife should easily go through the base then they are done, but with a little resistance. They should still feel firm to the touch.

Does boiling brussel sprouts make them bitter? ›

If you've only ever eaten them boiled, steamed or microwaved, it's quite possible you hate Brussels sprouts for their bitter flavor and limp texture. Those methods of cooking don't take advantage of the natural sugars that are found in sprouts.

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