Quick and easy Brussel sprout fritters…fried in coconut oil, cooked through in the oven and topped simply with some homemade foolproof mayo. A grab and go breakfast, beautiful base for brunch time poached eggs or a wonderful savoury nibble in the midst of the afternoon.
Brussels are back! Some of your from different shores might think…”but when where they ever gone?!”
In Ireland we don’t have Brussels on hand all year round. I’m pretty sure you can get frozen ones but they leave little to be desired. A deeper shade of green than is necessary, any potential lingering bite and fresh flavour lost in the cooking process; totally unavoidable, they’re really just best left untouched!
I’m a MASSIVE Brussel sprout fan. I love them shredded and raw in salads, lightly steamed, roasted and of course I’m quite partial to a Brussel chip! Definitely need to remake those, they deserve a lot more coconut oil in the baking!
Just like when I spied the Dino Kale return I just had to have the Brussels and immediately began concocting a recipe to put their seasonal glory to good use.
These fritters came together in no time, having half envisaged them being a recipe flop, I didn’t expect to hold together so tightly. The end result was a pick-up-able fritter, perfect for dunking in that homemade mayo or grabbing on the move for a quick in between meal savoury bite.
My brother was quite the fan eating half the batch almost straight from the oven. They reheat well in the microwave, or gently heat them in a little melted coconut oil over a medium heat, just being careful not to burn them. If your not opposed to the former its by far the easier option.
I will definitely be whipping these up again, they deserve a poached egg and a few slices of Parma ham to be sitting on top of them!
What’s your favourite kind of fritter? Can you get Brussels all year round where you live?
Prep Time: 5 minutes
Cook Time: 10 – 12 minutes
Keywords: fry bake appetizer breakfast entree side snack gluten-free grain free low-carb paleo soy-free sugar-free almonds brussels
Ingredients (Serves 2 -4 (8-9 small fritter)
- 225g (1/2 lb) shaved Brussel sprouts; I used my food processor!
- 1 small leek finely chopped
- 1/2 tbsp Dijon mustard
- 2 large organic eggs
- 3/4 cup (90g) almond flour
- 1 tbsp (7g) tapioca flour
- 1/2 tsp baking powder
- 2 tbsp (28g) coconut oil for cooking
- 1/2 tsp Pink Himilayan Rock Salt
- 1/2 tsp freshly ground black pepper
- Foolproof Paleo Mayo to serve
Mix together all ingredients for the fritters in a large bowl!
Preheat oven to 180C (350F).
Melt 1 tbsp of the coconut oil in a large pan over a medium heat.
Cook the fritters in two to three batches depending on the size of your pan!
Use approx 1/4 of the mix per fritter, shaping in to a thick small round, flattening a little between the palms of your hands and gently placing in the pan. Cook for 2 minutes per side. Transfer to a baking paper lined baking tray; repeat until all of the mix has been used up. I got 9 small fritters from my mix. Add more coconut oil to the pan as needed.
Place tray of fritters in to the oven for 3-5 minutes to cook through, serve immediately as they are or topped with foolproof mayo. Season with a little more black pepper if desired. These actually reheat pretty well in the microwave; store leftovers in the fridge for up to 3 days.