Brussels Sprouts And Zucchini Fritters

by | Jan 20, 2017 | 7 comments

Brussels Sprouts And Zucchini Fritters - Cook Republic

In our home, a savoury fritter packed with vegetables, herbs and egg is one of the quickest back up meals I cook when I am devoid of time or energy. It all started with a simple corn fritter decades ago. From there it evolved to a corn and zucchini fritter and then things kind of got really adventurous going forward. A vegetable slaw fritter and a noodle fritter became regulars in our lunchbox and after school meals. From a hot savoury weekend breakfast to lifesavers revived from the freezer, the humble fritter has so many glory moments.

Brussels Sprouts And Zucchini Fritters - Cook Republic Brussels Sprouts And Zucchini Fritters - Cook Republic Brussels Sprouts And Zucchini Fritters - Cook Republic

Usually I follow a base recipe of two vegetables that have a good amount of liquid content, lots of herbs, eggs, cheese, flour as a binder and a dash of more liquid to bring it all together. For that reason a zucchini is an ideal choice as it has a high water content and I don't squeeze it all out when mixing the fritter. Inspired by an old Donna Hay recipe from her Fresh And Light magazine series, I find this fritter to be another nourishing way to pack brussels sprouts in your diet. I have adapted the recipe to suit our palate and the ingredients in my pantry to very good effect. I believe this version is heaps bigger on flavour and yet light and gluten free. The potato starch is a miracle ingredient for light and fluffy textures. Topped with a poached egg, it would make a beautiful and complete meal on any given day.

A few things to bear in mind when making a fritter. Make sure the batter is thick and dollop-able. Pan fry on a gentle heat occasionally adjusting from low to medium and back again to avoid burning the outsides too quickly while the inside remains raw. Give it a go and let me know what you think!

Brussels Sprouts And Zucchini Fritters - Cook Republic Brussels Sprouts And Zucchini Fritters - Cook Republic Brussels Sprouts And Zucchini Fritters - Cook Republic

 

BRUSSELS SPROUTS AND ZUCCHINI FRITTERS

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Recipe adapted from Donna Hay Fresh + Light Vol 1.
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Author: Sneh
Course // Brunch, Sides
Cuisine // Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 5

Ingredients

  • 6 brussels sprouts, thinly sliced
  • 1 (250 g) medium zucchini, grated
  • 2 spring onions, sliced (greens only)
  • 3 garlic cloves, minced
  • 180 g halloumi, grated
  • 2 eggs
  • 1/4 cup (45 g) potato starch
  • 1/4 cup (45 g) buckwheat flour
  • handful of fresh basil leaves, chopped
  • 1 teaspoon smoked paprika
  • olive oil to pan fry
  • aioli and salad greens, to serve

Instructions

  • Set aside grated zucchini for 10 minutes. Squeeze as much liquid as you can from it and drain.
  • Place brussels sprouts, zucchini, spring onion, garlic, halloumi, egg, potato starch, buckwheat, basil and paprika in a large bowl. Mix well to form a thick batter. If the batter is too dry, add a tablespoon or two of water.
  • Drizzle a tablespoon or two of olive oil in a large frying pan on medium. Dollop the batter in two heaps, flattening each to about 10-12cm in diameter. Reduce heat to medium-low and cook the fritter for a couple of minutes on each side, turning carefully to ensure it is evenly browned.
  • Repeat with remaining batter.
  • Serve fritters on a bed of greens with some homemade aioli or mayonnaise.

Notes

Flours - Potato starch and buckwheat can be swapped for regular flour or plain gluten free flour.
Potato starch can be replaced with cornflour but the result might not be as soft and fluffy as this version.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

7 Comments
  1. Payton

    Hi Sneh, just wondering what I could replace potato starch with? Could I sub it with cornflour or just plain flour?

    Reply
    • Sneh

      Payton, yes either. I have mentioned in the writeup above recipe and within recipe notes 🙂 x

      Reply
  2. Karlie

    I LOVE this idea!! And it's gluten free 🙂 I can't wait to try this out! So creative <3

    Reply
  3. Susan

    What a wonderful idea.

    Reply
  4. Ruby & Cake

    I adore this - such a good way to get more vegies into life 😀

    Reply
  5. Amber

    Hi sneh,
    Can you tell me if the buckwheat is milled or the groats? I assume groats, but in the pics I can't see any whole buckwheat bits so thought I would check.
    Thanks!
    Amber

    Reply
    • Sneh

      Hi Amber, it is buckwheat flour (so milled). In the mixing bowl, the flour that you see is buckwheat. I'll amend the recipe and add "flour". Cheers! x

      Reply

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