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Brussels Sprout Fritters


Brussels Sprout Fritters

Brussels sprouts. And fritters. Fritters of brussels sprouts. 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.

Brussels Sprout Fritters
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

Brussels Sprout Fritters

Brussels Sprout Fritters
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! 😘


Brussels Sprout Fritters

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!

  • Author: Jordan Cord
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Appetizer


  • 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
  • 24 Tablespoons olive oil


  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. ;)


*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!


  • Calories: 50
  • Sugar: 1.5g
  • Sodium: 402.3mg
  • Fat: 0.9g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0g
  • Carbohydrates: 8.8g
  • Fiber: 2.8g
  • Protein: 3.3g
  • Cholesterol: 23.3mg

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  • Cyndy
    December 7, 2018

    Hi – what would you sub the egg for to make this recipe vegan? Feeding a family of vegans over Christmas. Cheers.

    • thefitchen
      December 9, 2018

      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.

  • Ann
    June 6, 2018

    Did you use Follow Your Heart VeganEgg? I’d so did you use more than one vegan egg. Thanks.

    • thefitchen
      June 10, 2018

      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!

  • Cyndie
    February 20, 2018

    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.

  • S
    January 2, 2017

    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!

    • thefitchen
      January 3, 2017

      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. :)

  • Frieda Marie
    November 17, 2016

    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

    • Mary LaMeres Pomin
      June 8, 2017

      Would like the receipe for the dip

  • Adam A
    November 11, 2016

    Great Great recipe! I would cut the salt down however, by half at least. Cheers!

    • thefitchen
      November 12, 2016

      Hi Adam! Thanks for the feedback. I am… admittedly… a big fan of salt lol.

  • Dave
    November 10, 2016

    What is your recipe for the dipping sauce it looks tasty.

    • thefitchen
      November 11, 2016

      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.

  • Jo Ann Andrews
    November 8, 2016

    I could not get this recipe to print. Any suggestions?

    • thefitchen
      November 9, 2016

      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.

      • Jo Ann Andrews
        November 11, 2016

        I have tried everything I could think of an it still will not print. Would you please email it to me at [email protected]. Thank you. They look so good.

        • thefitchen
          November 12, 2016

          Hi Jo Ann! I just sent over the recipe by email. :) Sorry for the trouble.

  • julie b.
    November 8, 2016

    Simply delicious!

  • Mark Owen
    August 17, 2016

    This is listed under Vegan recipes. Eggs are *not* vegan!!

    • thefitchen
      August 18, 2016

      You’re right – eggs are not vegan! Somehow, I mistakenly tagged it under vegan. Sorry about that and thanks for the heads up!

      • Rudolph Dehoogh
        November 8, 2016

        And why on earth would I use “gluten free” flour?”

        • thefitchen
          November 8, 2016

          Hi Rudolph! That decision would be entirely up to you, but we chose gluten-free because many of our readers have gluten sensitivity. If your body tolerates gluten, regular all purpose flour would work just fine!

          • b
            November 8, 2016

            You mean celiac disease?

            • thefitchen
              November 9, 2016


  • cakespy
    August 17, 2016

    OMG. These are amazing. Brussels sprouts are my fave!!

  • Jackie
    August 16, 2016

    I’m not sure I even like brussel sprouts, but these look amazing!