The recipe for these indulgent, satisfying fritters originated in Brussels sprouts gone very, very wrong, but has since become a mainstay in my Christmas cooking.
They’re easy to make, and take full advantage of the delicious seasonal flavours we have in the UK at this time of year. I hope you like them as much as I do!
- 300g brussels sprouts
- 200g smoked back bacon
- 300ml chicken stock
- 1 400g tin of chickpeas
- Half a leek
- 4tbsp flour to mix in and more to coat the fritters
- 200ml vegetable oil to fry
- 1 tbsp olive oil for cooking
- First off, prepare all of your ingredients. For your sprouts, chop the ends off, peel the outer skin away then half them. The leeks should be finely chopped, and the bacon as well. Prepare the stock just before you start cooking too.
- To start the cooking, fry your bacon and leek at a medium heat in olive oil, until the bacon is just cooked and leeks are transparent – about 5 minutes
- Now, add the stock and sprouts, and cook at a medium/high heat for 15 minutes, until the sprouts are breaking down and the stock has almost all evaporated
- Next, add the chickpeas and mix through. Break up a few of them too.
- Continue cooking until the sprouts are fully broken down, and take off the heat. Allow to cool for 10 minutes
- Next, add four tablespoons of flour and an egg. At this point, the mix should start to bind together into a paste, but still be too wet to handle without it sticking to your hands
- Now heat up your vegetable oil in a deep, thick bottomed pan and fill a bowl with flour beside it.
- Once the oil is hot, you’re ready to go. spoon a tablespoon of your sprout mix into the flour and roll it around until it’s fully coated, then carefully place in the oil. As it sits in the oil, give it a little squish down so that it’s easy to flip over once it needs it.
- Cook the fritters for around 2-3 minutes on each side, until nicely golden. Also, spoon oil over them as they cook, so that the sides get nice and crispy too.