Country-Fried Brussel Sprouts with Cream Gravy

I really love my produce subscription. I legit look forward to every other Tuesday when my rainbow-filled treasure chest arrives. This Tuesday, I received the unfortunate gift of brussel sprouts. Definitely not my favorite. I’m not one to waste food so I had to get creative. What would any good Southerner do with something they find unsavory? Chicken fry it! No chicken involved, promise. You just make a dry mix of flour and spices, a seasoned batter, and, of course, a fantastic dipping sauce. I like to let my battered goodies rest for about ten minutes before air frying at 375°F for 15 minutes, flipping halfway through. While they’re cooking, make the gravy!

You want the batter to be on the thick side. See how it sticks to the fork? Use whatever flour you’re comfortable with, gluten-free, whole wheat, rice flour. You can season this however you like. I love Cajun spices, so I use my salt-free Cajun spice.


1 1/2 cups of flour (I used half stone-ground whole wheat, half rice flour)

1/2 pound of brussel sprouts

Whatever seasoning you prefer, just don’t skip seasoning the flour! Garlic powder, cayenne, salt, pepper, whatever you like.


For the gravy:

1 medium potato, cooked

1 tablespoon nutritional yeast

1 teaspoon garlic powder

Dash of thyme and sage

Salt and tons of black pepper

1/8 cup oat milk or whatever milk you prefer, optional

5 raw cashews, optional, but highly recommended


Wash and dry your Brussels sprouts.

Set up a breading station with three bowls, one for the flour, one for the batter, one to rest your breaded sprouts.

Divide your flour evenly between two bowls and season. Add just enough water to one bowl to make a thick batter.

Roll the sprouts in the dry mixture, then coat in the batter, then back into the dry mixture. Use one hand for dry and one for wet to minimize dough hands.

Let them sit for ten minutes before placing in the air fryer at 375°F.

Cook for 15 minutes, turning once halfway through.

While they’re cooking, combine all the gravy ingredients except the thyme and sage in a blender. Add just enough water to get everything moving. Blend until creamy. Stir in the herbs and enjoy!

[Total: 4    Average: 4.3/5]

2 Comments Add yours

  1. Gira Bhakta says:

    Awesome idea! We love Brussel sprouts over here! They are working hard to do some rebranding… they are very trendy now!

    1. plantbasedciara says:

      Hahaha they are popping up everywhere!

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