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 (454 g) 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 (30 ml) 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 (93°C) or under) for up to an hour, or refrigerate and reheat in the microwave.
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Brussels sprout fritters are what happens when shredded sprouts, garlic, and onion meet eggs and almond flour and land in a hot pan of butter. They come out tender in the middle with lacy brown edges — good enough to eat by hand, and sturdy enough to stack under a poached egg. Think of them as the sprout cousin of a latke, without the grains.
Pro Tips
- Shave the sprouts with a mandolin if you have one — paper-thin shreds tangle into patties that hold together; thick slices fall apart in the pan.
- Judge the batter by feel: it should clump when pressed but never look runny. A spoon of almond flour firms it up; an extra egg revives it if it's too dry.
- Press each fritter flat with the spatula right after it hits the pan so the center cooks through in the 3 minutes per side.
- Keep cooked fritters warm on a sheet pan in a 200°F oven while you finish the batch — stacking them straight off the pan makes them steam and soften.
Frequently Asked Questions
Can I bake these Brussels sprout fritters instead of frying?
Yes — brush a sheet pan with melted ghee, form patties, and bake at 400°F for about 15 minutes, flipping once. You'll lose some crispness but gain hands-off time.
How do I keep the fritters from falling apart?
Make sure the batter isn't runny and let each side cook undisturbed until deeply browned before flipping. If it's still loose, another tablespoon of almond flour binds it.
Can I make the batter ahead of time?
Mix the shredded sprouts, aromatics, and flour up to a day ahead and refrigerate; add the eggs just before frying so the batter stays lively and the fritters brown better.
What can I serve with Brussels sprout fritters?
Ranch dressing for dipping, a poached egg on top for breakfast, or stacked onto a salad as a warm, savory crouton replacement.
Recipe Card
Ingredients
Method
- 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.
