These Brussels sprouts and onion fritters are a quick and surefire way of pleasing those hungry mouths when you are scavenging your fridge. Christmas is long gone and the leftovers are nearly all used up. Somehow few unloved little brussels sprouts were left behind in all the glitz and glamour, waiting for me to pick them up. Now, what do I do with these??Jump to Recipe
Do not throw them away!
Did you know that Brussels sprouts are high in nutrients and fibre? Because of their high fibre content, they can support digestive health and reduce the risk of heart disease and diabetes. They are also rich in vitamin C, vitamin K and antioxidants. There is also good news for people who do not eat fish, Brussels sprouts are the best plant sources of omega-3 fatty acids. Omega-3 fatty acids help reduce inflammation and insulin resistance.
I usually sautee or roast these with crispy bacon but any other variation is always welcome. So, if you have run out of ideas with these green coloured golf balls or mini cabbages aka Brussels sprouts, maybe try this tastebud tickling Indian-style fritters with chickpea flour or besan as we call it. And yes that’s a great way of adding the goodness of this much-feared vegetable into your li’l ones’ bellies. Making them is easy too and I would like to share this amazing piece of mini kitchen gadget, that I’ve absolutely fallen in love with – the mini handy chopper :-). It makes life a bit easier by removing the need to go chop-chop with your knife (especially if you do not have the knife skills of a pro-chef!) or to clean up those bulky food processors.
Ingredients for Brussels Sprouts Fritters
The main ingredients to these delightful fritters are
- The Vegetables: You will need just two vegetables – the star ingredient which brussels sprouts and a medium sized onion. For those who haven’t dealt with Brussels sprouts, to prepare them, firstly remove the tough, coarse or any yellow leaves. Trim the stem off using a paring knife. Wash and then you can cut as you desire, in this case finely chop them using a knife or use my mini handy chopper. Chop the onions too. Make sure you do not chop it too coarse or too fine like a paste.
- The Spices & Seasonings: The spices used in this recipe are the staple Indian/Mediterranean pantry items. I am sure you have these lurking somewhere behind your overfilled pantry shelves! You will need cumin powder, paprika powder, turmeric powder and carom seeds or ajwain( these lovelies aid in digestion). For added kick, you can add finely chopped green chillies, the hot ones with their seeds! You can also add finely chopped ginger instaed of chillies or use them both.This is absolutely optional! And then you need salt for seasoning.
- The Binding Agent: Chickpea flour is the binding agent, add half a teaspoon of baking powder to help it make crisp yet fluffy fritters and not stodgy and heavy ones.
How to make Brussels Sprouts Fritters
Step 1: In a mixing bowl, add the chopped Brussels Sprouts, onion and mix well.
Step2: Next add the dry ingredients – chickpea flour, baking powder and all the spices, seasonings and mix well. Slowly add water and mix till you are able to shape the mixture into a loose ball or patty.
Step 3: Heat 2 tbsp cooking oil in a pan. Scoop a tablespoon of the mixture and place it in the pan. Flatten the ball into a rough circular patty. Add another four and let one side cook on low heat for about 5 minutes until golden brown.
Step 4: Flip the fritters and let them cook for another 5 minutes or until crispy, golden brown and cooked through. Drain the fritters on a paper towel. Serve with ketchup, hummus, green chutney or tamarind and chilli sauce. Delicious and lip-smacking brussels sprouts are ready to be devoured!
Brussels Sprouts And Onion Fritters
- 10 brussels sprouts cleaned, tough and yellow outer leaves removed and quartered
- 1 medium brown onion peeled and roughly chopped
- 1 inch fresh ginger finely chopped
- 1 green chilli finely chopped
- 4 tbsp chickpea flour (besan)
- 1 tsp cumin powder
- 1 tsp paprika powder
- ½ tsp carom seeds (ajwain)
- ½ tsp turmeric powder
- ½ tsp baking powder
- salt to taste
- 3 tbsp cooking oil use a light cooking oil
- ¼ cup water
Prep the vegetables
- Chop the Brussels sprouts and onions using the mini chopper or in a food processor and keep in a mixing bowl.
- Finely chop the green chilli, ginger and add them to the bowl.
Add the dry ingredients
- Now to the vegetables, add chickpea flour, baking powder, cumin powder, paprika powder, turmeric powder, carom seeds and salt. Mix them well with the vegetables.
- Next add water bit by bit and mix till the chickpea flour binds all the veggies and you can form a loose ball.
- Now heat oil in a saute pan on low. Scoop the batter with a tablespoon or an ice cream scoop and carefully place it on the pan. Flatten the ball into a rough circle.
- Continue to scoop more batter and place them around the pan, do not overcrowd. Let the fritters cook on one side until crispy and golden brown, about 5-6 minutes.
- Flip using a spatula or fish turner and cook on the other side until they are cooked through and nice and golden.
- Remove them on a paper towel to drain excess oil.
- Finish the rest of the mix similarly.
- Serve hot with simple ketchup, mint chutney, yoghurt and ketchup, hummus or any of your favourite dips.