Crispy brussels sprouts with truffle mayo

The time before Christmas is a nice time to get together and have some drinks, for example gluhwein. These crispy brussels sprouts with a dip is a perfect snack.

300 g brussels sprouts

1 dl flour

salt

0,5 tea spoon garlic powder

chili flakes

2 eggs

2 dl panko

1 dl parmesan

oil

1 dl mayonnaise

1 dl crème fraiche

a few drops truffle oil

salt and pepper

Heat up the oven to 225 degrees C. Stir together mayonnaise, crème fraiche, truffle oil, salt and pepper and keep cool. Remove the stem from each brussels sprout and remove any unwanted parts. Half them. Mix flour, garlic powder, salt and chili flakes in a bowl. Whisk the eggs in a bowl. Mix panko and grated parmesan in an other bowl. Dip the brussels sprouts first in the flour, then in the eggs and last in the panko. Place them on a tray with baking paper. Drip oil over. Cook in the oven for 10-15 minutes. Serve with truffle mayo.