Sprouts are not just for Christmas!

Posted on December 21, 2010


I appreciate that the humble sprout is not everyone’s favourite vegetable. It’s small green body, encases a cabbage-like punch and after-affects that create fear in the heart of many!

Ordinarily, I have a limited repertoire with this vegetable which is generally either boiled and served with melted butter or sauted with chesnuts, pancetta and masala. Both of which are fine within the boundaries of a Christmas lunch, however I’ve decided to take the sprout out of it’s Christmas-comfort-zone and fine a new use for the green ball of fear.

Here, I’ve created a sprout fritter, based on a successful recipe I developed in the summer to get through a glut of courgettes. You don’t need to be really exact with the ingredients, it’s quite a forgiving recipe as long as you get the consistency right (think a thick pancake batter).

You will need to add some flavour into the mix to make this a tasty dish (the poor sprout does need a little help!) and I’ve used harrisa which is a chili paste. If you can’t get hold of that you can use chopped fresh chili or chili powder or even change the flavours slightly by adding ground cumin or garam masala. As I said, it’s quite flexible, so go with what you like!

Sprout Fritters

2 small eggs, 1 tbsp plain flour, salt, pepper, 1 tsp harissa paste, 10 sprouts (outer leaves removed and grated), olive oil

Mix all ingredients (excluding oil) together until combined. If batter mix looks too thick add a splash of milk. Heat a glug of olive oil in a large frying pan on a medium heat. Use a dessert-spoon to drop a heap of mixture at a time into the pan (this quantity should make 5 medium fritters). Flatten them into a fritter shape and cook for 4-5 minutes before flipping and repeating on the other side. Best served warm alongside a dollop of chutney.

Helen x