BRUSSELS SPROUT FRITTERS
These fritters are kind of a combination of Broccoli Bites (here) and Zucchini-Spinach Fritters (here), except using Brussels sprouts instead. These are great on their own, drizzled with a little Ranch Dressing (here), or even stacked on top of a salad. SERVES 4
PREP TIME: 15 minutes
COOK TIME: 20 minutes
1 pound Brussels sprouts, shredded or thinly sliced with a mandolin
2 garlic cloves, minced
¼ onion, grated
3 eggs, lightly whisked, plus 1 more if needed
¼ cup almond flour, plus more if needed
Salt
Freshly ground black pepper
2 tablespoons grass-fed butter or ghee
- In a large bowl, mix to combine the Brussels sprouts, garlic, onion, eggs, and almond flour. Season with salt and pepper. The mixture should be wet but not runny, and you should be able to form little palm-size balls out of it with your hands—if it’s too runny, add a little extra almond flour; if it’s too dry, add another egg or a splash of water.
- In a large sauté pan over medium-high heat, melt the butter. Working in batches so you don’t crowd the pan, carefully drop the fritter balls into the hot pan. Press them down with a spatula so they become more of a patty. Cook for 3 minutes on each side, until tender and lightly browned, and serve.
VARIATION 1 BRUSSELS SPROUT–ARTICHOKE FRITTERS: Add ½ can artichoke hearts (very well drained) to the batter, and cook as directed.
VARIATION 2 BRUSSELS SPROUT FRITTER EGGS BENEDICT: Make poached eggs and hollandaise according to the recipe here, and then use these Brussels Sprout Fritters as the English muffin bases instead of mushrooms.
PREP TIP: Make these ahead of time and keep warm in the oven (200°F or under) for up to an hour, or refrigerate and reheat in the microwave.
