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I have liked Brussels sprouts ever since I was a kid. My mother
prepared them the same way every time, namely to sauté them and top them with
butter, salt, and pepper. I thought that was vegetable perfection. These days,
I try to come up with as many recipes as I possibly can in which to use them,
because are one of my faves and so easy and fun to grow.
This week, as have most of us, I’ve had plenty of time to
experiment with things culinary and otherwise. Today I decided that the purple
Brussels sprouts that I got from Melissa's Produce (Yes, PURPLE!) would make an
excellent fritter, and I was right. These versatile bits of vegetable
deliciousness can be served at brunch, lunch, or dinner, or as a starter or
side dish. Be sure to serve them with the sour cream, and wedge of lemon, as
the latter provides an extra zing.
Brussels Sprouts Fritters with Lemon Sour Cream
2 scallions, finely sliced
2 T. flour
1/8 t. salt
½ t. baking powder
Freshly ground black pepper
¼ t. Old Bay Seasoning
¼ c. grated Parmesan cheese
1 egg, beaten to blend
Canola oil, for frying
1 t. butter, for frying
Place sprouts in a saucepan with water and salt, cover, and boil gently 15-20 minutes until crisp-tender. Drain and chop.
Transfer sprouts to a medium/large mixing bowl; stir in scallions. In a small dish, whisk together the flour, salt, baking powder, pepper, Old Bay Seasoning, and Parmesan. Stir the dry ingredients into the sprouts mixture, and then blend in the egg until mixture is evenly coated.
Heat oil and butter in a large sauté pan until oil shimmers.
Drop small dollops of the mixture into the pan (I used a cookie scoop
for this). Cook for 2-3 minutes until golden, flip, and cook 2-3 more minutes.
Makes 8.
Serve immediately topped with Lemon Sour Cream, and a wedge of lemon on the side.
Lemon Sour Cream
¼ c. sour cream
1½ t. freshly squeezed Meyer Lemon juice
Gratings of lemon zest
Punch of Kosher salt
Whisk ingredients together until smooth. Top each fritter with a
dollop before serving.
