I’m on a brussel sprout jag tonight. Made a warm brussel sprout and walnut salad and found an amazing recipe for brussel sprout fritters.
We previously posted the life altering brussel sprout, grana padano and walnut summer salad, but it’s cold outside and so I made pretty much the same salad… but warm. One of life’s great joys: modern conveniences. If you’re near a Trader Joe’s, you can make this dish in about 15 minutes.
- 1 tbsp unsalted organic TJ’s butter
- 1 bag TJ’s shredded brussel sprouts (maybe 10-12 sprouts?)
- 1/2 bag crushed candied TJ walnuts (1/2 cup)
- Handful of TJ shredded parm and grana padano cheese
- 1/2 of a lemon’s juice
- drizzle of TJ’s balsamic glaze
Melt 1 tbsp butter in sautee pan (cast iron if you’ve got one). Throw in the brussel sprouts and sautee until wilted (about 7 minutes). Take a couple of handfuls of candied TJ’s walnuts, smash em in a ziploc bag, throw them in with the sprouts, some salt, pepper and lemon juice for a few more minutes. Serve in bowls, fold in shaved parmesan and grana padano cheese. Drizzle with balsamic glaze. Serve. Mmm… warm toasty goodness.
While eating, google brussel sprout recipes and dream of making this concocted by the genius over at LittleBite:
Brussel Sprout Fritters
Makes 4 fritters
- 1/2 pound Brussels sprouts, trimmed and outer leaves removed
- 1 large egg
- 1/4 cup gluten-free all-purpose flour
- 1 Tablespoon + 1 teaspoon lemon juice, divided
- 1/2 teaspoon freshly grated nutmeg, divided
- 2 Tablespoons canola oil
- 2 Tablespoons olive oil
- 1 Tablespoon whole grain mustard
- 1 Tablespoon white balsamic vinegar
- salt and pepper, to taste
Begin by shredding the Brussels sprouts and placing them in a medium bowl. Add the large egg and 1/4 cup flour with 1 Tablespoon lemon juice, 1/4 teaspoon grated nutmeg, and salt and pepper to taste. Mix thoroughly.
Heat the canola oil in a large cast iron skillet. Divide the Brussels sprouts mixture into fourths and, with your hands, make pancakes, approximately 1 inch thick. Place in the hot pan and cook on medium heat until both sides are browned.
Meanwhile, in a small bowl, combine the olive oil, whole grain mustard, white balsamic vinegar, and remaining lemon juice and ground nutmeg. Whisk to combine. Test for salt and pepper, adding more if needed.
When the fritters are done, remove them to a paper towel to drain. Just before serving, drizzle with the sauce and serve hot.