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.
Brussels Sprout Fritters
Serves: Makes 15 fritters
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
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.