This Beer-Battered Deep Fried Brussels Sprouts recipe makes a fun appetizer or side dish with a crispy, flaky, airy beer batter enveloping a perfectly cooked tender sprout. Perfect for holiday parties and to dip in your favorite sauce!
These last few years have been topsy-turvy (to say the least), so why not turn Thanksgiving and Christmas upside down with a festive twist.
Allow me to introduce you to… Beer-Battered Brussels Sprouts!
Yup, I went there. Trust me, you want to too.
Think crispy, flaky, airy beer batter enveloping a perfectly cooked sprout. Pair it with your favorite dips and you have sprouts unlike any you've seen before.
Beer-battered deep-fried brussels sprouts will turn any sprout hater into a firm fan.
Healthy sprouts turned naughty, and oh so decadently delicious.
There are so many ways to enjoy brussels sprouts, but this is one of my favorites.
By frying brussels sprouts in beer batter you’ll make a great appetizer for any party or game day.
Jump to:
Why Make This Recipe
You’ll get a great creamy and tender texture on the inside with deliciously crispy outside.
You can use your favorite beer in the recipe.
Customize the dipping sauce to any flavor you enjoy.
It uses simple ingredients you can find anywhere.
It will turn anyone into a fan of Brussels sprouts.
It's perfect for a Thanksgiving, Christmas or Game Day party.
A fun, and decadent, way to enjoy seasonal sprouts!
Ingredients
- Fresh Brussels Sprouts: Buy them from the grocery store or fresh from a farmers market.
- All-Purpose Flour: This will be needed twice to coat then dredge in the batter that is also made with flour.
- Baking Powder: Gives the batter a fluffy texture by making it rise when frying.
- Onion Powder & Smoked Paprika: Give an excellent flavor to the batter.
- Beer: You’ll need ¾ of a bottle of beer to make this recipe.
- Frying Oil: Select a neutral flavored oil for frying to make sure the natural flavors of the recipe shine.
For the Sriracha Dip:
- Yogurt: This is the tangy but creamy base of the sauce.
- Sriracha: Gives the dip a spicy flavor.
Please scroll down to the recipe card below for the full quantities.
Step by Step Instructions
Wondering how to make this recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare a large bowl of cold water and set aside.
BLANCH: To blanch the sprouts, bring a large pot of water to the boil, add the sprouts and simmer for 7 minutes or until very lightly cooked - the time will depend on how large your sprouts are, but you don’t want them fully cooked and soft. Remove and plunge into the bowl of cold water for 2 minutes, then drain well and dry gently with a tea towel.
PREP: Place ½ cup of the flour in a small bowl, for dredging. Add a few layers of kitchen paper or a tea towel to a plate, for draining.
OIL: Add enough oil to a deep pot to about 2” deep. Heat to about 375F (190C) or until you drop a bit of batter in and it immediately sizzles and begins to brown.
PREPARE BEER BATTER: Meanwhile, prepare the beer batter by whisking the remaining 1 cup of the flour, baking powder, salt, paprika and onion powder in a medium bowl. Pour in the beer and briefly whisk. It’s fine to have lumps.
COAT: Meanwhile, roll the brussels sprouts in the flour, then coat in the beer batter.
FRY: Carefully add the sprouts to the pot of hot oil, by lowering in with a metal spoon or tongs, in batches, and fry until golden brown - about 4 minutes. Remove carefully with a metal slotted spoon or metal tongs and place onto a plate with kitchen paper or a tea towel to drain.
Repeat until all the beer-battered brussels sprouts are cooked.
To make the dip, stir the sriracha into the yogurt and serve.
Scroll down for the full ingredients list and method.
Cook's Tips
Make sure you fry them in small batches so that the temperature of the oil stays hot.
It is helpful to purchase brussels sprouts that are similar in size so they cook evenly and at the same time.
Use your favorite type of beer in this recipe though a light beer will work best.
Make sure you fry them in a neutral oil that has a high smoke point to avoid them taking on the flavor of the oil. Great oils for frying are vegetable oil and canola oil.
Serving Suggestions
A great appetizer to serve with Air Fryer Baby Potatoes.
Bring to a game day party, Thanksgiving, or Christmas party.
Serve with some Ikea Copycat Dill Mustard Sauce.
Enjoy as a fun appetizer or side dish.
Storage & Freezing
Storing: It is recommended that these are eaten immediately as fried foods do not hold up well as leftovers. If you must, store them in an airtight container and use your air fryer or convection oven to reheat until crispy.
Freezing: This recipe will not hold up well in the freezer so it is not recommended that you freeze them.
FAQs
No. Frozen brussels sprouts will not cook all the way through since the frying has a short cooking time. They also retain water which may be dangerous in hot oil.
Yes. In order to get the batter browned and not burned, the brussels sprouts need to be cooked partially in order to make this recipe work.
Tip: This Christmas leftovers recipe is featured in Twinkl's 12 Days of Eco-Christmas campaign. Why not check out other creative, family-friendly recipes on their website!
More side dish recipes
We hope you love these Beer-Battered Deep Fried Brussels Sprouts as much as we do! Check out these other vegetable side dish recipes.
Be sure to subscribe to my free Newsletter and follow me on Facebook and Pinterest for more tasty recipes!
📖 Recipe
Beer Battered Deep Fried Brussels Sprouts
Equipment
- Mixing Bowl
- Pot
Ingredients
- 1 lb Brussels sprouts
- 1 ½ cups all-purpose flour divided
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 9 oz 250 ml beer
- ½ cup all-purpose flour for dredging
- Neutral oil for frying (vegetable oil, canola oil etc)
For the Sriracha Dip
- 1 cup yogurt or dairy free yogurt
- ½ teaspoon sriracha sauce
Instructions
- Prepare a large bowl of cold water and set aside.
- To blanche the sprouts, bring a large pot of water to the boil, add the sprouts and simmer for 7 minutes or until very lightly cooked - the time will depend on how large your sprouts are, but you don’t want them fully cooked and soft. Remove and plunge into the bowl of cold water for 2 minutes, then drain well and dry gently with a tea towel.
- Place ½ cup of the flour in a small bowl, for dredging. Add a few layers of kitchen paper or a tea towel to a plate, for draining.
- Meanwhile, prepare the beer batter by whisking the remaining 1 cup of the flour, baking powder, salt, paprika and onion powder in a medium bowl. Pour in the beer and briefly whisk. It’s fine to have lumps.
- Add enough oil to a deep pot to about 2” deep. Heat to about 375F (190C) or until you drop a bit of batter in and it immediately sizzles and begins to brown.
- Meanwhile, roll the brussels sprouts in the flour, then coat in the beer batter.
- Carefully add the sprouts to the pot of hot oil, by lowering in with a metal spoon or tongs, in batches, and fry until golden brown - about 4 minutes. Remove carefully with a metal slotted spoon or metal tongs and place onto a plate with kitchen paper or a tea towel to drain.
- Repeat until all the beer battered brussels sprouts are cooked.
- To make the dip, stir the sriracha into the yogurt and serve.
Notes
- Make sure you fry them in small batches so that the temperature of the oil stays hot.
- It is helpful to purchase brussels sprouts that are similar in size so they cook evenly and at the same time.
- Use your favorite type of beer in this recipe though a light beer will work best.
- Make sure you fry them in a neutral oil that has a high smoke point to avoid them taking on the flavor of the oil. Great oils for frying are vegetable oil and canola oil.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Liz
i loooove brussels sprouts and beer battered might be my new favorite way to make them! My husband loves this too!
Gina
This just made me love brussels sprouts even more! They were such a hit with everyone there was not even one left!
colin mckinlay
Made these Sprouts today and everone liked them will do them again this way