Passover is around the corner, and it’s a time for cleaning and preparing for the Seders. Follow this link to fabulous recipes and ideas for meals during the 8 days of the holiday. Happy Passover to all who are celebrating.
Bring the hostages home.
Brussels Sprout Fritters
Foodie Lit
There are times that a book sticks in your mind. After reading The Face of God for The Next Generation Indie Book Awards, for which I am a judge, I thought of it often. Anguished and inspiring, Martin Drake, a conniving, corrupt, drunk, genius of a sculptor raises himself up to begin to create real art again. Pushing him is a strange and inspiring priest, Father Manoel, from Brazil, who despises Drake and his art. As the novel progresses, we see that the sculptor and the priest are opposite halves that slowly are revealed to be parts of each. Ironically and irrevocably, they are drawn to each other, inspiring the artist to find passion again in his art and the priest to find purpose in helping the artist regain his faith. The priest thinks, “Perhaps that’s why I am here…Perhaps I’ve been sent to help this man.” And the sculptor thinks, “When he fought against this priest he felt as if he fought against himself.” A wonderful read!
I think I go a little bit wild when I buy vegetables. They all look so good! This happened the other day with Brussels Sprouts. I had a fair amount let over and I wondered how to re-invent? Enter these vegetable fritters. Even those who despise Brussels Sprouts will eat these little ones—crunchy, tasty and topped with your favorite garnish. If you have other leftover veggies, this concept works as well. Think of Potato Pancakes without the potatoes! Add 3 cups of minced vegetables, i.e. your leftovers, for a yummy lunch or dinner and a fabulous way of not wasting food. The best way of keeping your food budget down is by not wasting food. In parentheses are ingredients to make this recipe kosher for Passover.)
Brussels Sprout Fritters
Yields 6 fritters
3 cups Brussels sprouts, shredded
2 green onions, thinly sliced
3 tablespoons flour (potato starch)
½ cup shredded parmesan cheese, optional
4 eggs, beaten
1 cup breadcrumbs (matzah meal)
Kosher salt and black pepper to taste
1 teaspoon dried basil or 4-5 fresh basil leaves, chopped
Vegetable or olive oil for frying
Garnish: applesauce, sour cream or chopped green onions
1. Finely shred Brussels Sprouts with a sharp knife or in a food processor. To the Brussels Sprouts, add green onions, flour (potato starch) and parmesan cheese, if using. How finely the veggies are chopped depends on your preference for more textured or smoother.
2. Combine eggs and breadcrumbs (matzah meal) to Brussels Sprouts mixture. Add cheese here. Season with salt, pepper and basil. Mix until the Brussels sprouts form cakes that stay together. Make 6 fritters.
3. In a large skillet or fry pan, add ¼ cup on oil medium heat.
4. Add fritters and cook about 3 minutes. Turn and fry 2 more minutes or until golden and crispy.
6. Serve immediately or put on a sheet pan in a 300-degree F oven to warm until time to serve.
expandthetable suggestions
Dairy free: Omit cheese or use a vegan substitute.
Gluten Free: Use gluten free breadcrumbs and potato starch in place of flour.
Passover: Use matzah meal in place of breadcrumbs and potato starch in place of flour.
Allium free: Use chopped fennel or radishes in place of green onions.
Other allium: In place of green onions, use 1/2 small onion or leek, or 1 large shallot, both minced.
Other leftover veggies used singly or together: Carrots, spinach, zucchini, yellow squash, white or sweet, potatoes, corn, acorn or butternut squash, etc.