These Brussels sprouts fritters are golden, crunchy and full of flavor — finished with parmesan and a sun‑dried tomato basil dipping sauce. They’re a delicious appetizer, snack or side dish.
If you love Brussels sprouts, raise your hand — we do too.
I’ll never forget the first time I actually enjoyed Brussels sprouts. They transformed from a steamed, flavorless side dish in my childhood to something vibrant and craveable when prepared the right way. These fritters are one of those preparations that make sprouts shine: crispy on the outside, tender and flavorful inside.
These fritters were inspired by a broccoli fritter recipe I love — the same idea applies here: finely shredded vegetable mixed into a simple batter and pan‑fried until deeply golden. Kids love them, adults love them — they’re a hit at the table.
One key tip: slightly soften the shredded Brussels before making the fritters. Raw shredded sprouts can be too crunchy and sometimes bitter. The quickest method is to toss the shredded sprouts with a splash of water in a microwave‑safe bowl, cover and microwave for two minutes. This gently steams them so they’re tender enough to form a batter without losing texture.
The fritter batter is simple: eggs, flour, grated parmesan, minced garlic, red pepper flakes and salt and pepper. Fold the softened sprouts into the batter so you have a scoopable mixture. The batter is slightly wet — that’s intentional. It yields light, fluffy fritters that crisp up beautifully in a skillet with just a tablespoon or two of oil. I don’t recommend the air fryer for this version; the batter is just a bit too wet for that method.
When pan‑frying, let each side get deeply golden and crisp before flipping — the darker, caramelized edges are where much of the flavor comes from. Cook in batches so the pan temperature stays steady and the fritters get nicely browned.
Serve the fritters hot with a sun‑dried tomato basil dipping sauce. I make an easy aioli-style dip by blending mayonnaise with chopped sun‑dried tomatoes, garlic and fresh basil — you can also stir these ingredients together if you don’t want to puree. The sauce pairs perfectly with the savory, crisp fritters.
These fritters are wonderful served warm, at room temperature, or even cold straight from the fridge. They work as a side dish, an appetizer, or a portable snack — versatile and reliably delicious.
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
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Place the shredded Brussels in a microwave‑safe bowl and add the two tablespoons of water. Cover and microwave for 2 minutes to soften and slightly steam the sprouts. If they’re not noticeably brighter and slightly softer after 2 minutes, microwave in additional 1‑minute increments until they are.
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Whisk together the eggs, flour, parmesan, garlic, red pepper flakes and a generous pinch of salt and pepper. Fold in the Brussels sprouts until combined — you should have a scoopable batter.
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Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, drop ½‑cup scoops of the mixture into the pan (3–4 fritters at a time). Cook 2–3 minutes per side until deeply golden and crispy. Gently flip and crisp the other side. Transfer finished fritters to a paper towel‑lined plate or baking sheet.
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Repeat with the remaining batter, adding a bit more oil if needed. Sprinkle additional parmesan over the hot 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 puree until smooth. If you prefer, simply stir the ingredients together and serve as a chunky sauce.
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Think of them like Brussels fries — irresistible and crunchy.