It’s kind of a personal mission of mine to figure out every possible way I can eat Brussels sprouts. I’m still not sure how I feel about steaming them, but I love roasting them and my Creamy Brussels Bake is always a hit, even with non-low carb eaters. I have big ideas for future recipes using my favorite mini cabbage, but today I decided to whip up a batch of these fritters for you first. These are extremely easy to put together but taste like you worked on them all day, and would be perfect for breakfast, appetizers, snacks, or dinner. I love versatile meals!
Next I used a large, sharp knife to thinly slice each of the sprouts. First I cut off the stems, removed the outer leaves, and then sliced the Brussels sprouts. Since these are not being roasted, you want them to be thin so the heat from the pan makes them as tender as possible.
In a large bowl I combined the Brussels sprouts, onions, almond flour, parmesan cheese, goat cheese, eggs, salt, and pepper and stirred until everything was combined and sticking together. If you find the mixture is too wet, add a tablespoon or two of almond flour until it reaches your desired consistency.
I formed the sprouts mixture into 6 fritters and put them in the fridge uncovered for an hour. This is key; you want the fritters to set up and get as cold as possible so they do not fall apart in the hot pan. After an hour in the fridge, I heated the olive oil in a large pan over medium heat, and cooked 3 fritters at a time approximately 4 minutes per side until golden brown. I recommend flipping them gently and pressing down slightly with the spatula so they hold together after they are flipped. I love serving these with sour cream, but these would be AWESOME under a fried egg for breakfast, turning them into a delicious hash. The goat cheese is the key ingredient behind the sprouts; when they are cooked, you can taste the creaminess of the cheese in each bite, and it pairs perfectly with the slight crunch of the sprouts. The texture is wonderful and makes a great vegetarian option!