Cheesy Brussels Sprout Tots

Cheesy Brussels Sprout Tots Recipe

By Hot For Food

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


brussels sprout tots

38 to 40 brussels sprouts

2 tsp lemon juice

2 tsp olive oil

pinch sea salt

1 C panko-style breadcrumbs

1/3 C vegan parmesan

1 tsp dried oregano

1 tsp dried basil

1/2 tsp sea salt

1/4 tsp ground black pepper

1/3 C heaping all-purpose flour

2 tsp garlic powder

1/2 tsp smoked paprika

1/4 C unsweetened nondairy milk

2 to 3 C vegetable oil, for frying


creamy cashew pesto

tofu bacon crumbles


1Preheat oven to 425°F.

2Wash and clean up the brussels. I just trimmed off a small sliver of the stem where it was a bit dis-coloured. Toss them with olive oil, lemon juice, and a pinch of sea salt.

3Lay them onto a baking sheet and bake for 10 to 15 minutes. Check them after 10 minutes, as they should be tender, but not over cooked, and still have a bright green-ness to them.

4While the brussels are baking, combine the panko-style breadcrumbs with vegan parmesan, oregano, basil, sea salt, and ground black pepper in a mixing bowl. You can make your own parmesan as well by grinding up raw cashews, nutritional yeast and sea salt in food processor or clean coffee grinder.

5In another bowl, mix together all-purpose flour, garlic powder, smoked paprika, and nondairy milk. It should be a lose batter but not drip too much. Adjust the amount of flour and/or nondairy milk if necessary to get the right consistency. It’s basically like my cauliflower buffalo wing batter.

6Heat fryer oil in a stock pot or deep fryer to at last 350°F and it can go as hot as 365°F. It should be about 1 to 1 1/2 inches deep to submerge the full brussels. Coat one brussels sprout at a time in the batter and then coat very well in seasoned breadcrumbs.

7Deep fry the coated brussels in small batches for about 2 minutes until golden brown. Place fried tots onto paper towel to absorb excess oil. Serve immediately while hot!

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