I happen to adore Brussels sprouts. You know those tiny little cabbages with the funny name. I haven’t always loved them though. Oh no (waving my finger like the Ginger Delta flight attendant) I had them (making the ugliest face you can imagine) BOILED growing up and well that’s enough to make you never want to try them again. It wasn’t until my grown up taste buds
were forced tried them roasted that I turned the corner to adoration street. Roasting rocks. It was my favorite way to indulge in those adorable baby cabbages up until I decided to pan fry them. Now this crispy and creamy fritter version is at the top of my list. It’s unexpected and pretty stinking amazing. It’s got everything from sweet, salty to creamy and crunchy. It’s brussels sprouts like you’ve never seen them before.
It doesn’t hurt that we’ve added leeks and bacon to the mix. Here recently I’ve started subbing leeks for just about everything that requires an onion. I love their mild disposition and I don’t see me stopping anytime soon. They’re just refreshing, well as refreshing as a leek can be. The sauce my friends is the kicker here. Don’t forget the dipping sauce or you’ll want to hurt yourself. It’s a creamy bacon vinaigrette that will make your eyes roll back into your head. No joke.
Everything you see on that plate I ate myself and I’m not ashamed. They are good people. They’re better than good. Don’t let the brussels sprouts fool you.
Quick bit o’ advice: shaving brussels sprouts takes forever with a pairing knife,unless you’re working on your knife skills or just like to hand cut try your food processor or they even sell pre-shredded brussels in bags. Carry on.
Get our recipe for BRUSSELS, BACON & LEEK FRITTERS on the Dixie Crystal’s Website.