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Home » Recipes » Seasonal » Winter » Beer-battered Brussels Sprouts

Beer-battered Brussels Sprouts

January 29, 2015 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-battered Brussels 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.

Nut and soy free crispy beer battered brussels sprouts with a drizzle of a smoky, sweet, and salty maple mustard sauce

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!

Crispy Brussels sprouts deep-fried to perfection in vegan beer batter served on a white tray with a side of gooey, rich, and spicy maple mustard sauce make a wonderful super bowl addition

I don’t make fried foods at home very often (I believe my previous fried 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.

My most-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’ll continue 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 suggest lager. I would avoid anything with more pronounced bitter undertones (such as coffee stout…) since the Brussels sprouts already add a bitter note.

Sticky maple syrup, spicy mustard, and salty worcestershire sauce make a flavorful dip for crunchy and tender beer battered vegan brussel's sprouts - get two servings of vegetables out of this delicious snack!

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5 from 2 votes

Beer-battered Brussels Sprouts

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 advertisement policy for details.

Closeup of a white tray of brussels sprouts deep fried in a beer batter - crunchy and crispy on the outside with a tender inside - perfect finger food, appetizer or side dish

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

4-Ingredient Baked Brussels Sprout Tater Tots

Brussels Sprout Banh Mi with Spicy Mango Sauce

Filed Under: Appetizers, Condiments, Winter Tagged With: greens, nut-free, refined sugar-free, soy-free

« Vegan Teriyaki Meatballs
Pressure Cooker Black-eyed Pea and Collard Green Chili + a Cookbook Review »

Comments

  1. Madison says

    February 10, 2019 at 15:58

    5 stars
    We had these in our Super Bowl spread last week (sorry, i’m so late in leaving this comment but I forgot until now). Really enjoyed them a lot, especially with the mustard dipping sauce!

    Reply
  2. Lora says

    August 6, 2017 at 08:21

    5 stars
    We had these tonight as I thought it might be nice to have a bit more veg with our fried xx. Absolutely loved them. Used the rice flour.

    Reply
  3. Shannon says

    February 17, 2015 at 21:51

    I love Brussel sprouts and would like to try this but I don’t use alcohol. What could I use instead of beer?

    Reply
    • Shannon @ Yup, it's Vegan says

      February 18, 2015 at 10:08

      Good question! I think the best substitute would probably be plain seltzer water, or something else carbonated. I would also add a little extra seasoning added to the batter (like nutritional yeast, garlic powder, or something else savory). Let me know if you try it!

      Reply
  4. Evi @ greenevi says

    February 15, 2015 at 07:18

    Wow, such a cool idea! I am already in love with these brussels sprouts 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      February 16, 2015 at 16:35

      Thanks so much! Hope you give them a try =]

      Reply
  5. Richa {VeganRicha.com} says

    February 6, 2015 at 03:06

    oooh i have a bag of bsprouts that i havent used up yet. beer batter it is!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 9, 2015 at 12:29

      Hope you try it out, Richa 🙂 knowing you, you can probably come up with a healthier version of this that tastes just as crispy and good!

      Reply
  6. Diane says

    February 4, 2015 at 13:21

    These look amazing! I have been doing a whole series on cauliflower lately but maybe now I will move on to Brussels sprouts – only if they come out yours!! I just posted cauliflower pizza sticks on Reddit as well…would love for you to check them out and see what you think!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 5, 2015 at 18:28

      Thanks, Diane! I hope you try frying Brussels sprouts soon! I’ve been meaning to try out a cauliflower pizza crust, it’s tough replacing the egg though.. yours looks tasty 🙂

      Reply
  7. deelightffullyveg says

    January 31, 2015 at 08:29

    They look really nice! 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      February 5, 2015 at 18:27

      Thank you =]

      Reply
  8. Laura @ the gluten-free treadmill says

    January 30, 2015 at 20:33

    I’ve never thought about frying Brussels sprouts – I love it and the sauce sounds like it would go well with so much!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 5, 2015 at 18:27

      Thanks! I think the sauce could be turned into an awesome salad dressing of some kind, too!

      Reply
  9. Mihl says

    January 30, 2015 at 07:46

    Wow, this is the best idea ever!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 5, 2015 at 18:27

      Shucks, thank you! 🙂

      Reply
  10. Caeli @ Little Vegan Bear says

    January 29, 2015 at 23:42

    Holy moly, I would love to try these!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 5, 2015 at 17:53

      I hope that you do!! They are so good 😀

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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