These Brussels sprouts fritters are golden, crisp, and full of flavor — finished with parmesan and paired with a sun‑dried tomato‑basil dipping sauce. They’re irresistible as an appetizer, snack, or side.
Raise your hand if you love Brussels sprouts!
We’re raising every hand in this house — Brussels sprouts season is the best. I still remember the first time I cooked Brussels sprouts and genuinely loved them; I even wrote about it on the blog. Back then, steaming was the usual method, which often left them bland and smelly. Thankfully preparations have evolved.
These fritters take everything great about roasted or pan‑seared sprouts and turn it into a crunchy, tender bite. If you’ve made the broccoli fritters from Everyday Dinners, you know how delightfully crispy and flavorful fritters can be — the same technique works wonderfully with shredded Brussels sprouts.
The key is to soften the shredded sprouts slightly before mixing them into the batter. Raw shredded sprouts can be a bit too firm and slightly bitter, so I toss them with a splash of water in a microwave‑safe bowl and microwave for two minutes. This quickly steams and brightens them without adding effort.
The batter is simple: eggs, all‑purpose flour, finely grated parmesan, garlic, crushed red pepper, and salt and pepper. Fold in the lightly steamed sprouts and you’ll have a scoopable batter. The mixture is slightly wet, which keeps the fritters light and fluffy — that wet texture also makes them less ideal for air‑frying, so a quick pan‑fry in a nonstick skillet with a tablespoon or two of olive oil is my preferred method.
When cooking, let each side get deeply golden and crisp before flipping — Brussels sprouts tend to brown quickly and that caramelized color is where much of the flavor comes from. I usually cook a few fritters at a time, about ½‑cup scoops, and transfer finished fritters to a paper‑towel‑lined plate.
The dipping sauce is a quick sun‑dried tomato basil aioli: mayonnaise, chopped sun‑dried tomatoes, minced garlic and a few chopped fresh basil leaves blended until smooth (or simply stirred together if you prefer a chunkier relish). It pairs perfectly with the savory, nutty fritters and works as a dip for many other dishes.
Serve these warm for the best texture, though they’re also excellent at room temperature or even chilled. They’re versatile — great as a side dish, appetizer, or even a handheld snack. You won’t go wrong serving these at a casual dinner or a party.
Brussels Sprouts Fritters
Brussels Sprouts Fritters
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Ingredients
- 4 cups shredded Brussels sprouts, 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 fresh basil leaves, chopped
Instructions
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Place the shredded Brussels in a microwave‑safe bowl with 2 tablespoons water. Cover and microwave for 2 minutes to soften and steam them slightly. If they aren’t brighter and a bit softer after 2 minutes, microwave in 1‑minute increments until they are.
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Stir together the eggs, flour, parmesan, minced garlic, red pepper flakes, and a generous pinch of salt and pepper. Fold in the Brussels until combined; you should have a scoopable batter.
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Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Once hot, drop ½‑cup scoops of the mixture into the pan (3–4 at a time). Cook 2–3 minutes per side until deeply golden and crispy, flipping gently. Transfer to a paper‑towel‑lined plate.
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Repeat with remaining batter, adding more oil as needed. When finished, sprinkle extra parmesan over the fritters.
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Serve immediately with the tomato basil dipping sauce.
tomato basil dipping sauce
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Combine the mayonnaise, chopped sun‑dried tomatoes, minced garlic, and chopped basil in a small blender or food processor and blend until smooth. Alternatively, stir together and serve as a chunky sauce.
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Thank you — I appreciate you!
Think of them like Brussels fries — crunchy, savory, and totally addictive.