Last night I finally perfected my recipe for Brussels Sprout Fritters and I want to share them with you immediately. Because let me tell you, these are GOOD. I mean, really good. Of course they contain breadcrumbs and cheese and they’re ever so lightly fried…but they’re Brussels Sprouts, so they are still super healthy, right?
If you ‘re looking for a fun, delicious, and cool way to give your little one Brussels Sprouts, this is it. I can almost guarantee these will make a fan out of even the wariest of eaters. Audrey loves them and even baby Emme is a fan. And don’t forget the sour cream. The perfect dipping sauce for these little crispy, cheesy, ooey, gooey, green vegetable, fall beauties. You won’t be disappointed.
- 8 oz. finely shredded Brussels Sprouts (about 3 cups)
- 3 tablespoons flour of choice (whole-wheat, all-purpose, GF blend)
- ½ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- ¾ cup whole-grain panko or breadcrumbs (use GF if necessary)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 eggs
- ¼ cup milk
- Canola oil for cooking
- Sour cream for serving
- Preheat oven to 250.
- In a large bowl combine shredded brussels, flour, cheeses, panko/breadcrumbs, salt and pepper. Mix together.
- In a small bowl, lightly whisk eggs and milk together. Add eggs to the brussels sprout mixture. Gently stir to combine.
- Using your hands, form mixture into small (about ¼ cup) pancake-like fritters. The mixture will make about 15 fritters. Set aside on parchment paper.
- Heat a thin layer of canola oil in a large nonstick skillet over medium heat. Once hot, add a few fritters at a time, cook 2 minutes per side until golden and crispy. Place fritters on foil in oven and keep warm. Repeat as necessary with more oil and fritters until the batch is done. Serve warm with a dollop of sour cream.