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cheesy brussels sprout tots

these crispy and cheesy tots are healthy-ish since they're made with brussels sprouts! 

Course Appetizer
Cuisine American
Keyword brussel sprouts, deep fried, vegetables
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Lauren Toyota


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 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


  1. Pre-heat oven to 425°F.

  2. Wash 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. 

  3. Lay 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.

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

  5. In 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 our cauliflower buffalo wing batter.

  6. Heat 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. 

  7. Deep 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!