Ingredients:

  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • ½ cup (60g) all-purpose flour (or gluten-free flour)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 large egg
  • 1 cup (240ml) buttermilk (or regular milk with 1 tablespoon lemon juice)
  • Vegetable oil (for frying)
  • ¼ cup (25g) freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges (for serving)

Instructions:

  1. Trim and halve the Brussels sprouts. Rinse and pat dry thoroughly.
  2. In one bowl, combine flour, garlic powder, salt, pepper, and paprika. In a separate bowl, whisk the egg into the buttermilk.
  3. Dip each Brussels sprout into the buttermilk mixture. Coat in the flour mixture, shaking off excess.
  4. In a deep frying pan, heat vegetable oil until it reaches 350°F (175°C).
  5. Carefully add the Brussels sprouts in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove and place on paper towels to drain.
  6. Once all sprouts are fried, sprinkle with Parmesan and chopped parsley. Serve immediately with lemon wedges on the side.