These Leek and Brussels Sprouts Fritters would be perfect with a roasted chicken or as a light lunch on their own!
Well, I've got good news and bad news.
Remember when I was wearing my tiny human all the time? Even during dinner prep?
Good news is that she's sitting up and plays happily without being held constantly. It's pretty awesome.
Bad news is that she's also crawling. And pulling up to things.
She's a very curious little 7-month-old.
And far too young to be this mobile, in my opinion.
I often shoot photos on a chopping block sitting on the floor next to my back window. The light is fantastic there. Sometimes I use a TV tray, but Muffin makes a beeline for it and tries to stand up. It's not exactly sturdy.
If I need more space I drag the kitchen table about 5 feet over to the window. I don't like doing that. I'm kind of lazy.
Looks like I might have to do that more often.
This is the best spot for her during shoots, I think. In a squash-covered booster.
Oh, ya. The fritters. They came from Deb Perelman's The Smitten Kitchen Cookbook. The original has only leeks, but I threw in some Brussels sprouts, which was a great idea.
Have you ever had my Crispy Roasted Brussels Sprouts? The outside of these fritters tastes a lot like that. Crispy crusts on anything is usually a great idea.
I also made these grain-free! They're also paleo if you leave off the cream.
(That was kind of my favorite part, though.)
If you're looking for more DELICIOUS Brussels recipes, click here: Best Brussels Sprout Recipes.
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Leek and Brussels Sprout Fritters
If you love the Crispy Roasted Brussels Sprout recipe on my site, you'll love these tasty fritters with leeks! The Garlic-Lemon Cream is a must! If you need to make them dairy-free, try using homemade mayo instead of sour cream. Or a dairy-free sour cream.
Ingredients
For the Fritters
- 1 pound leeks
- 1 pound Brussels Sprouts
- ½ teaspoon salt, plus more for pot
- 2 green onions, trimmed, halved lengthwise, and thinly sliced
- ½ cup almond flour
- 1 Tablespoon arrowroot powder
- 1 teaspoon baking powder
- Freshly ground black pepper
- Pinch of cayenne pepper (optional)
- 1 large egg
- 1 large egg white
- Heat-safe oil for frying
For the Garlic-Lemon Cream
- ½ cup sour cream
- 1 Tablespoon freshly squeezed lemon juice
- A Few gratings of fresh lemon zest
- Pinches of salt
- 1 small garlic clove, crushed or grated with a Microplane grater
Instructions
- Trim the leeks, leaving only the white and pale green parts. Halve lengthwise, then chop into ¼-inch pieces. If the leeks look dirty (which they often do), put them in a bowl of cold water, swish them around, and remove them with a spider or slotted spoon.
- Trim the tough stems and any wilted leaves off the Brussels sprouts. Either slice them very thinly with a sharp knife or use a slicing attachment on a food processor.
- Bring a pot of salted water to boil. Cook chopped leeks and sprouts for 3-4 minutes until they are soft, but too limp. (The sprouts may become somewhat limp before the leeks, but that's alright.) Drain, then wring them out in a clean dish towel or piece of cheesecloth, removing as much water as possible.
- Transfer the vegetables to a large bowl. Stir in the scallions. In a small dish, whisk together the almond flour, salt, arrowroot powder, baking powder, and peppers. Stir the dry ingredients into the blanched vegetables, then stir in the egg and egg white until mixture is evenly coated.
- Preheat your oven to about 200 degrees and place a baking sheet inside, or something to put the fritters on to keep warm. Place a few paper towels on a plate. In a large, heavy skillet (cast iron is great!) heat 2 Tablespoons of heat safe oil over medium-high heat until it begins to shimmer. Form mixture into small, 2 ½ inch patties and place in the oil. Smash them a bit with a spatula to flatten. Only cook a few at a time, not to overcrowd the pan. Cook until they are golden brown, about 3 minutes. Flip and cook on the other side until it is golden as well. If they are browning too quickly, turn the heat down or remove the pan from the heat for a few seconds.
- Place the cooked fritters on the stack of paper towels to drain and transfer them to the warm oven while you make the remaining fritters.
- Whisk together the ingredients for the garlic-lemon cream and serve with fritters. These keep in the fridge for several days and are great if heated up on the stove or in the oven.
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Aggie says
Ok, your little rascal is adorable!!! I love that grin from the high chair.
I pretty much love everything about these fritters. They look amazing!
Natalie Perry says
Oh, Aggie. I want to have her for dinner every night. She's so proud of herself, too, and has that little grin down pat :)
Stephie @ Eat Your Heart Out says
What a cute little punkin'! Is it inappropriate if I say that I kind of understand your photographing difficulties, except my issues come from a nosy cat instead of a 7-month-old human? Hmm...Different life stages, ability to empathize regardless.
And of course: make all the vegetables into fritters! Seriously, I'd eat anything in fritter form.
Natalie Perry says
Your comparison is completely valid! I've never had a cat, but I imagine it would be hard keeping it away. I agree with you.. I'd eat just about anything in a fritter!
Loretta E. says
I love how curious she is and that you got shots of her poking your fritters! Adorable.
I must try these. Brussels sprouts are one of my favorites!
Katrina @ Warm Vanilla Sugar says
These look like such a great side! Love this combo of veggies!
Bree {Skinny Mommy} says
Your little girl is absolutely precious! And I think we can all relate to how life changes when they start moving! These little cakes are so creative and look delicious-and healthy!
Julia {The Roasted Root} says
What a cute little munchkin! I love seeing pictures of your kidlets! She's growing so quickly, it's out of control! Something this cute can knock over the food I photograph any day....it'd be a huge upgrade over the immature adult men who hover about while I take pictures like piranhas waiting to attack ;)
Natalie Perry says
Haha... which is why I do most of my photographing while the adult man is away. :) He's actually not too bad. I've got him trained pretty well.
DancingMooney says
Oh Natalie! What a sweet little girl she is! :)
And, I am totally giggling that you're admitting you do your photo shoots on the floor, and sometimes have to drag the kitchen table 5 feet away to get good light, because I do the same thing. Pretty much when it's photo shoot time, everything gets cleared out of our kitchen nook, and then put back again when I'm done. Something special about getting that perfect light! ;)
Keep up the good work woman, your way with flavors always inspires me. ♥
Natalie Perry says
I knew you would understand, Janell! And thank you so much!
Whitney @ The Newlywed Chefs says
Natalie, these look SO good. We are really into brussels sprouts right now! Your little one is adorable :)
Natalie Perry says
Thank you Whitney! We are, too! At least the adults in the house are. The kiddos are hit and miss. (Mostly miss...)
Jessica says
Sheesh, she is so little to be moving like that. Those pictures of her into your business are fun. I love that cookbook. That girl knows her stuff. Have you tried those popcorn cookies, they're pretty good right out of the oven. Maybe just a one time thing but still good. I'll have to try these!
Natalie Perry says
You tried the popcorn cookies! I'm pretty sure I gasped when I saw those. Haven't tried them yet, though...
Joanne says
Ah! So much cuteness!! I fear for the day when I have children who can move around. There is some serious child-proofing that is going to happen.
I haven't tried these fritters yet from SK but they sound awesome. The brussels sprouts are a great addition!
Cassie | Bake Your Day says
These sound so good, Natalie! I love Brussels but have never thought to shred them for fritters. Great idea!
natalie@thesweetslife says
oh goodness, she is absolutely darling! and these sound fantastic!
linda payne says
Heaven help you, my daughter started being mobile early and by the time she was 10 months old she was walking - she's beautiful!