bruss

Brussels Sprouts Fritters

Print Recipe

Brussels Sprouts Fritters

So, I think it is fair to say that anyone who cooks as much as I do has a fair amount of recipe disasters. One of mine that still plagues me is my total inability to make a good zucchini fritter. Like, I have messed those up 10 times over for the last 4 summer’s. Look, it is the middle of winter and I am still thinking about those zucchini fritters. Sometimes I get mad about it and plot my revenge on those dang doughy, raw battery, falling apart but somehow still hockey pucks.

Brussels Sprouts Fritters

And this was it. Sorry Zucchini. I think you are just too wet. And Brussels Sprouts are not wet. They are light and fluffy with a perfect shredded texture that is like lace and is just begging to be fried up to crispy perfection.

Brussels Sprouts Fritters

Crunchy panko keeps them crispy and the goat cheese and egg binds everything together while lending tremendous flavor.

I served a platter of these the other night with my Pomegranate Lacquered Chicken. I just added some cold sour cream and tart pickled shallots to the top, and they were fantastic. However I can’t stop thinking about how good these would be with an oozing poached egg over the top. I think this would be major brunch food… Or imagine them itty bitty with the sour cream and a piece of lox? gaaahhhhh. so good…

Brussels Sprouts Fritters

To make these Brussels Sprouts Fritters:

Finely shred the Brussels sprouts (I find this easiest to do with a sharp knife). Toss the green onions, flour and parmesan cheese with the Brussels sprouts.

Brussels Sprouts Fritters

Add the eggs and combine partially, then add the panko and mix well. Add the goat cheese and taste a little bit. Season to taste. Mix until the Brussels sprouts form cakes that stay together. Make 6 fritters.

Brussels Sprouts Fritters

In a large nonstick pan, add ¼ cup vegetable oil and heat over medium heat. When the oil is hot, add the cakes and cook them for about 2 minutes, or until golden and crispy.

Brussels Sprouts Fritters

Flip them and finish cooking on the other side.

Brussels Sprouts Fritters

Serve them immediately or place them on a sheet pan in a 300 degree oven to keep hot until you serve.

Brussels Sprouts Fritters

Recipe: Brussels Sprouts Fritters

Ingredients

  • -2 cups finely shredded Brussels sprouts
  • -2 green onions, thinly sliced
  • -2 tablespoons flour
  • -½ cup shredded parmesan cheese
  • -2 eggs, beaten
  • -2/3 cup panko bread crumbs
  • -4 ounces soft goat cheese
  • -Kosher salt and black pepper to taste
  • -Vegetable oil for frying
  • -Pickled Shallots and sour cream for garnish

Instructions

  1. 1. Finely shred the Brussels sprouts (I find this easiest to do with a sharp knife). Toss the green onions, flour and parmesan cheese with the Brussels sprouts.
  2. 2. Add the eggs and combine partially, then add the panko and mix well. Add the goat cheese and taste a little bit. Season to taste. Mix until the Brussels sprouts form cakes that stay together. Make 6 fritters.
  3. 3. In a large nonstick pan, add ¼ cup vegetable oil and heat over medium heat.
  4. 4. When the oil is hot, add the cakes and cook them for about 2 minutes, or until golden and crispy.
  5. 5. Flip them and finish cooking on the other side.
  6. 6. Serve them immediately or place them on a sheet pan in a 300 degree oven to keep hot until you serve.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

Leave a Reply

15 Comments

  1. When I was a kid, you couldn’t get me to eat a Brussel sprout at gunpoint…but now? I love them. I made some for Christmas roasted with walnuts and (veggie) bacon–they were fabulous.

    These fritters look delicious and simple to make. I’ll be picking up some ingredients for this tomorrow. Yumm-y!

    Jules

    • Oh good Jules! I don’t think I had them the first time until I was an adult, and those were the soggy grey lumps my grandma made. Now they are my favorite. Just love them!

  2. Oh, oh my heavens.

  3. obsessed with brussels sprouts – this looks amazing! will have to try it!

    thanks for sharing!

  4. @photorecipe says:

    What can I say? Sounds like a healthy, nutritious and delicious recipe! Thanks for sharing it with us.
    Regards,
    @photorecipe
    Regards,

    2

    regards

  5. Ha! We’ve all had our share of recipe flops. Me? I can’t seem to make aioli to save my life. The egg and oil never emulsify. It’s not pretty.

    Look on the bright side, brussel sprout fritters are waaaay more interesting than zucchini fritters, right?

    • Lol!!! I guess so Kelley- certainly I have never heard of them before, so maybe I am onto something :)

  6. Eileen says:

    I can definitely confirm lots of disasters in my kitchen too! :) It’s ok, though–we get so much amazing food to make up for it, right? These fritters look great!

    • Yes Eileen, you lose some you win some! I always think that I have to have a certain amount of screw ups to keep growing in the kitchen :)

  7. I’m not sure why I have never thought to make Brussels sprouts fritters. These look so good, Heather! Great recipe.

  8. Shelly says:

    I made these (without the toppings) and I had to add one extra egg to keep the fritters together (I think I had a little more than 2 cups of brussels sprouts). Other than that, they were amazing! No one could tell they were eating brussels sprouts! Thanks for the recipe!

  9. Bill says:

    Awesome recipe. Always looking for new Brussels sprouts recipes. These look delicious!