Brussels Sprouts Fritters
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 no one wanted to eat any more. 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. Add 3 cups of minced cooked vegetables, one vegetable or a combo, i.e. your leftovers, for a yummy lunch or dinner and a fabulous way of not wasting food. One the best ways of keeping your food budget down is by not wasting food. And creating a dish that is delicious –well, the best of budget and taste! Recipe is below.
Foodie Lit
Ethics are an important component of Cat in the Flock. As a victim of trauma, author Lisa Brunette knows first hand about those who psychologically and physically damage victims. The victims presented in Cat in the Flock are drawn with depth and sympathy and an understanding of the fear and distrust victims have of others.
Lisa has created a fabulous granddaughter/grandmother PI series who both have an unusual gift; dreamslipping, which allows them to dream others’ dreams—and solve crimes with the knowledge gained!
Brussels Sprouts Fritters
Yield 15 fritters
3 cups finely shredded Brussels sprouts
2 green onions, thinly sliced
3 tablespoons flour
½ cup shredded parmesan cheese
4 eggs, beaten
1 cup breadcrumbs
4 ounces cheese of choice, grated, optional
Kosher salt and black pepper to taste
1 teaspoon dried basil or 4-5 fresh basil leaves
Vegetable oil for frying
Garnish: applesauce, sour cream or chopped green onions
1. Finely shred Brussels sprouts with a sharp knife. Add green onions, flour and parmesan cheese with the Brussels sprouts.
2. Add the eggs and breadcrumbs to Brussels Sprouts mixture. Comgine. Add cheese of choice. 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 vegetable oil medium heat.
4. Add fritters and cook about 2 minutes on each side, 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 cheeses or use non-dairy substitute
Gluten Free: Use gluten free breadcrumb
Passover: Use matzah meal in place of breadcrumbs
Allium free: Use chopped fennel in place of green onions
Other allium: in place of green onions, use 1/2 small onion or 1 large shallot, both minced
Other leftover veggies: Use singly or together: carrots, spinach, zucchini, yellow squash, white or sweet, potatoes, corn
Adapted from HeatherChristo.com
