• 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.