Remove the hardy stalk near the base of the sprouts and the outermost leaves as needed. Thoroughly wash the sprouts.

Using a mandolin or a knife, chop the brussels sprouts horizontally as thin as possible.

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.

Add green onions and toss to combine.

In a separate bowl, whisk together flour, salt, pepper, and garlic powder.

Add dry ingredients and the egg to the bowl with brussels sprouts mixture. Mix thoroughly. Allow to rest for 10 minutes.

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.

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.

Set the fritters aside on a plate lined with paper towel. Allow to cool slightly – then enjoy!

I suggest serving these alongside eggs, avocado toast, and maybe mimosas. ;)