Brussels Sprouts Fritters with Tomato Basil Aioli.
We love these brussels sprouts fritters! They are golden, crunchy, crisp and flavorful, topped with parmesan and served with a sun dried tomato basil dipping sauce. Absolutely delicious and perfect as an appetizer or side dish!
Raise your hand if you love brussels sprouts!
We’re raising every hand in this house. Brussels sprouts season for the win!
I will never forget the first time I made brussels sprouts and LOVED them. I even documented it here on the blog and I can remember the exact day, down to cooking them in a cast iron skillet.
Brussels sprouts were so polarizing when I was growing up – in fact, I’m pretty sure my mom is still stunned that we eat them frequently. Back then, the common preparation of this vegetable was steaming it… and not only did they smell terrible, but they barely had any flavor. I’m so glad we have come so far.
Enter, crispy crunchy brussels fritters served with a sun dried tomato dipping sauce.
They are fantastic!
If you have a copy of Everyday Dinners, then you may have made the broccoli fritters that are in the book. They are SO super delicious – very crispy, crunchy and the perfect flavor of roasted broccoli, even though they aren’t roasted.
The kids love them, I love them and they are a hit all around.
Since I love brussels sprouts so much, I figured I could try the fritters with sprouts. Talk about a huge win.
Now, the thing is that the brussels have to be slightly cooked before making them into fritters. Otherwise they are a bit too crunchy and raw and may even taste a little bitter. Because it’s the quickest option, I choose to chop them and throw them in a bowl with a drop of water. Then I microwave them for two minutes.
It’s super simple!
This allows the brussels to slightly steam, and soften just enough that they make the perfect fritter. I don’t suggest skipping this part. It makes them much better than if the brussels are raw.
The fritter batter is so easy. It’s a mix of flour, eggs and some parmesan, plus garlic, crushed red pepper and some salt. Super easy!
I know someone will ask if this can be done in the air fryer and the answer is most likely not. The batter is just a little too wet. The wet batter allows the fritters to be nice and light and fluffy. You don’t need a lot of oil in the skillet to cook them – I never do a deep fry. I add one tablespoon or so and just do a light pan-fry.
Make sure the brussels are totally brown and crisp on the bottom before flipping. Brussels notoriously get really dark and golden when fried, so don’t be alarmed. This is where all your flavor is. You can allow one side to get crispier than the other, which is how I love to eat them.
Once finished, serve them with a delicious tomato basil dipping sauce! I make a cheater’s aioli and use mayo, garlic, a few chopped sun dried tomatoes and fresh basil. It’s such a good dip and could be used for an array of dishes.
These make for a delicious side dish or even snack or appetizer. I love them warm but they are also great when served at room temp or even cold from the fridge. Really, you can’t go wrong with them!
Brussels Sprouts Fritters
Brussels Sprouts Fritters
Ingredients
- 4 cups shredded brussels sprouts, all stems removed
- 2 tablespoons water
- 2 large eggs, lightly beaten
- ½ cup all-purpose flour
- ½ cup finely grated parmesan cheese, plus more for topping
- 1 garlic clove, minced
- 1 pinch red pepper flakes
- kosher salt and pepper
- 2 to 3 tablespoons olive oil, for cooking
tomato basil dipping sauce
- ½ cup mayonnaise
- 2 tablespoons chopped sun dried tomatoes
- 1 garlic clove, minced
- 4 or 5 fresh basil leaves, chopped
Instructions
- Place the shredded brussels in a microwave-safe bowl and add the two tablespoons of water. Cover the bowl and microwave for 2 minutes. This will soften and slightly steam the sprouts. If after 2 minutes, they are not a brighter shade of green and slightly softer, microwave in 1 minute increments until they are.
- Stir together the eggs, flour, cheese, garlic, pepper flakes and a big pinch of salt and pepper. Fold in the brussels sprouts until everything is combined. You should have a batter.
- Heat 1 tablespoons of olive oil in a nonstick skillet over medium heat. Once the oil is hot, drop ½ cup scoops of the brussels mixture onto the pan - I do 3 or 4 fritters at a time. Cook for 2 to 3 minutes per side until deeply golden and crispy. Gently flip and crisp up the other side. Remove the brussels and place them on a paper towel lined plate or baking sheet.
- Repeat with remaining batter, adding a bit more olive oil as necessary. When finished, sprinkle parmesan all over the fritters.
- Serve immediately with the tomato basil dipping sauce.
tomato basil dipping sauce
- All the ingredients to a small blender or food processor. Blend until pureed. If you don’t want to blend, you can simply mix these ingredients together too and serve it as is.
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Like brussels fries!
6 Comments on “Brussels Sprouts Fritters with Tomato Basil Aioli.”
Is two cups of water correct for microwaving the sprouts? You mention earlier
in your post “a drop of water”.
ah no! it’s the 2 tablespoons that are in the ingredients. thank you!! i fixed it
I am so with you on brussels sprouts. I always thought I was supposed to dislike them. The are one of my favorites now and will definitely be trying these very soon!
I wish brussel sprouts loved me, or more precisely, my gastrointestinal track, as much as I love them.
love the broccoli version of this in your book! will have to give this one a try. thanks for sharing!
Do you think these will work without the parm? I am dairy free.