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Brussels Sprout Fritters

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Brussels Sprout Fritters

Brussels sprout fritters, fried morsels made with one of my very favorite veggies on earth. I have come here today to share my idea of heaven.

We made these before we went camping last week and I have been DYING to share the recipe ever since. But you see, I knew they needed a special post to accompany them. Something befitting of their wondrous entrance into this world.

As it turns out, this recipe had a story of its own up its sleeve. Something that was all at once epic and disastrous and a new challenge. When I sat down to sort through and choose pictures for this post, they had magically disappeared from my memory card. 😳😳😳

They were there the day before. And then they weren’t. Poof – gone. Imagine my dismay. I’m staring at my computer screen. Blinking. Confused. Mouth-agape. In denial. They could not be gone. Impossible. The pictures looked too good. I looked everywhere for them. In every folder. In the trash bin. In every nook and cranny on our computer. Gone.

So to the Google machine I went. “how to recover missing files” “where did my pictures go?” “what the hell happened to my pictures?” “why is this happening to me?”

And eventually, (3 hours later) I found a way to recover the photos, even though they somehow erased themselves from my memory card. I don’t know how it happened or why it happened – all I know is that I saved the pictures and I saved the day.

We have brussels sprout fritters and we have the pictures to prove it.

Hand Holding Brussels Sprout Fritter
Honestly, I love these straight out of the skillet. And I have zero shame eating them directly out of the fridge. BUT – they are also delicious for more legit breakfast and brunch situations. Perhaps where there is fresh fruit, maybe a tofu scramble or some over-medium eggs, and a side of mimosas.

Brussels Sprout Fritters in pan

Brussels Sprout Fritters Dipping in small bowl

Brussels Sprout Fritters on plate
PS – Just for the photos, I whipped up a quick dipping sauce made from vegannaise, coconut milk, lemon juice, salt, and pepper – not necessary, but actually quite good. If you’re interested, I can re-make and quantify the recipe for you lovely people. Leave me a comment if you want the deets! 😘

How to Make Brussels Sprout Fritters

Brussels Sprout Fritters
Jordan Cord

Brussels Sprout Fritters

These crispy fritters are made with shaved brussels sprouts and a few simple ingredients. Perfect for breakfast and brunch, or a savory side dish!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 1 lb. brussels sprouts
  • 3 green onions finely chopped
  • 1/4 cup gluten free all-purpose flour*
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 2-4 Tablespoons olive oil

Method
 

  1. Remove the hardy stalk near the base of the sprouts and the outermost leaves as needed. Thoroughly wash the sprouts.
  2. Using a mandolin or a knife, chop the brussels sprouts horizontally as thin as possible.
  3. Set sprouts aside in a medium bowl. Massage them to separate and fluff after they're chopped. Yes – I just told you to massage brussels sprouts.
  4. Add green onions and toss to combine.
  5. In a separate bowl, whisk together flour, salt, pepper, and garlic powder.
  6. Add dry ingredients and the egg to the bowl with brussels sprouts mixture. Mix thoroughly. Allow to rest for 10 minutes.
  7. In a large skillet, add oil and bring to medium-high heat. Start with 2 tablespoons and add more if the skillet begins to dry out. These don't need to be "deep-fried" – they just need enough oil to prevent sticking.
  8. Measure out the brussels sprouts mixture into 2 tablespoon portions and carefully add them to the skillet. Use a spatula to flatten the fritters. Cook 2-3 minutes per side.
  9. Set the fritters aside on a plate lined with paper towel. Allow to cool slightly – then enjoy!
  10. I suggest serving these alongside eggs, avocado toast, and maybe mimosas. ;)

Notes

*We used gluten-free, but you could also use regular all purpose flour.
*This recipe has been made with vegan egg substitutes and was successful!

Reader Interactions

Comments

    • Hi Cyndy! I’ve never done a vegan test of this recipe. You could certainly try Bob’s Red Mill’s egg replacer or flax eggs. I can’t say 100% that it will work as well since I haven’t tried it out.

      Reply

    • Hi Ann! I’ve never made this recipe using Follow Your Heart’s vegan egg. One reader did, and she said it worked just fine!

      Reply

  3. I’ve made these twice. Yummy both times. I added leeks the second time (only because I had one that needed to be used). It was a very tasty variation. I made a siriacha mayo sauce for dipping. Really yummy. Even my familial Brussels sprout nay sayers scarfed them down. Will make them again.

    Reply

  4. Just made these. Boy are they good! We used Follow Your Heart vegan egg and it worked like a charm. I wasn’t sure about the advantage of using gluten free flour so I just used the regular stuff. It might be better to label this recipe as having “vegan and/or gluten free option”. Other than that I have advice to first time fritter makers such as myself – get those pieces of brussel sprouts small! I had a hard time forming them into patties but they were still delicious. Thank you for the recipe!

    Reply

    • Hi there! Thanks for the comment – so glad you liked the recipe. Good to know that vegan eggs work as a substitute, I’ll add that to the notes! We used gluten-free flour because I find that gluten doesn’t treat my tummy well. Either kind could work though. :)

      Reply

  5. I am having Christmas Brunch in my home on December 11, 2016. This sounds like a great recipe for the occasion. Please, would you mind including the recipe for the dipping sauce?It looks delicious!
    Thank you

    Reply

    • Hi Dave! I mixed vegannaise, coconut milk, lemon juice, salt, pepper, and fresh dill to create the dipping sauce. I’m not sure on the quantities, but it should have a decent thickness. Just a quick whisk and it’s done! I’ll re-create it this evening and get back to you.

      Reply

    • Hi Jo Ann! I’m sorry you’re having trouble getting it to print. There should be a small “Print” button inside the recipe underneath the nutritional information. It seems to be working for me… so I’m not sure what’s wrong! I’ll be happy to email it to you if you’d like.

      Reply

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