If you’re looking for a creative, flavour-packed way to use brussels sprouts and carrots, these crispy fritters may become your new favourite. They’re easy, versatile, and ideal for everything from a christmas appetizer board to a savoury brussels sprouts breakfast. As a nutrition coach, I love recipes like this because they provide a fun way to bring nutrient-rich vegetables to the table in a form both kids and adults genuinely enjoy.
Brussels sprouts often get a bad reputation, but when shredded, seasoned, and pan-fried into golden little cakes, they become downright irresistible. This brussel sprout and carrot recipe creates a wonderfully crispy exterior while keeping the inside tender and full of flavour. Whether you’re making them as a brussels sprouts appetizer, a side dish, or part of your weekly meal prep, these fritters are a delicious and healthy twist on everyday veggies.
Ingredients
-
1 ½ cups grated Brussels sprouts (10–12 sprouts)
Sub: shaved sprouts, frozen sprouts thawed and squeezed dry. -
1 cup grated carrots (about 2 medium carrots)
Sub: grated sweet potato or parsnip for a sweeter fritter. -
½ small onion, grated or finely minced
Sub: shallots or green onions. -
2 cloves garlic, minced
Sub: ½ tsp garlic powder. -
2 eggs, lightly beaten
Sub: flax eggs for a vegan version. -
½ cup all-purpose flour
Sub: chickpea flour for gluten-free; almond flour for lower carb (add 1–2 tbsp extra). -
¼ cup grated Parmesan or mozzarella (optional)
Sub: nutritional yeast for a vegan cheesy flavour. -
½ tsp salt (adjust to taste)
-
¼ tsp black pepper
-
¼ tsp smoked paprika (optional)
-
¼ tsp garlic powder
-
¼ tsp dried sage
-
Oil for frying (neutral oil such as avocado, sunflower, or canola)
Method
1. Prep the vegetables
Grate the Brussels sprouts, carrots, and onion using a box grater or food processor. Place everything in a large mixing bowl.
Coach tip: Finer grating gives crispier fritters and helps them hold together.
2. Remove excess moisture
Sprinkle a pinch of salt over the mixture and let rest for 5 minutes. Then squeeze out as much water as possible using a kitchen towel or cheesecloth.
Coach tip: This is the number one secret to crispy fritters. Moisture equals soggy.
3. Mix the batter
Add garlic, eggs, flour, cheese, and seasonings to the drained vegetables. Stir until the mixture holds together when pressed.
Coach tip: If the mixture seems too wet, add 1–2 teaspoons of extra flour.
4. Fry the fritters
Heat 2–3 tablespoons of oil in a large skillet over medium-high heat. Scoop about 2 tablespoons of the mixture per fritter, flatten gently, and cook for 3–4 minutes per side until deeply golden.
Coach tip: Avoid overcrowding the pan—spacing helps maintain crispiness.
5. Serve
Transfer to a paper-towel-lined plate. Serve hot with Greek yogurt, garlic aioli, spicy mayo, or your favourite dip.
Tips & Variations
-
Squeeze the vegetables well—this alone determines whether they crisp or steam.
-
Make smaller fritters for party platters or larger ones for brunch.
-
Add an extra pinch of smoked paprika if you want deeper flavour.
-
Vegan Christmas appetizer: Replace eggs with flax eggs and cheese with nutritional yeast.
-
Carrot Fritters Only: Omit sprouts and double carrots for a sweeter option.
-
Crispy Smashed Brussels Sprouts Side: Use leftover grated sprouts to make crispy smashed brussels sprouts instead.
-
Spiced Version: Add chilli flakes or cumin for a savoury twist.
-
Breakfast Hash: Break the fritters into a brussels sprouts hash and top with an egg.
FAQ
Can I use frozen brussels sprouts for this recipe?
Yes—thaw completely, squeeze out all moisture, and grate or chop finely.
Can these be made as a vegan christmas appetizer?
Absolutely. Use flax eggs and nutritional yeast instead of cheese.
What is the secret to getting Brussels sprouts crispy?
Removing moisture is key. Squeeze them well and cook in a hot, well-oiled pan.
What makes these a good brussels sprouts appetizer?
They’re bite-sized, crispy, easy to reheat, and pair beautifully with dips on christmas appetizer plates or boards.
Are these similar to sprouts cakes or veggie patties?
Yes—they’re basically vegetable cakes with a crispier finish.
Is this different from a carrot and brussel sprout roast?
Yes—roasting gives caramelised edges, while fritters give a crunchy, pan-fried texture.
Storage, Serving & Reheating
-
Storage: Refrigerate up to 4 days in an airtight container.
-
Reheating: Air fry or bake at 180°C (350°F) for 5–6 minutes for the crispiest results.
-
Freezing: Freeze uncooked patties and fry from frozen, adding 1–2 minutes per side.
-
Serving: Perfect on a christmas appetizer board, served with my caramelised onion bacon jam, alongside lunch bowls, or as a breakfast topping.
Some Useful products I have found for this recipe:
I got this Toxin Free Pan from Our Place and I am never looking back, the always pan is designed for healthy, happy cooking in every way. Featuring Thermakind, non-toxic ultra-slippery ceramic nonstick coating made without PFAS.
Crispy Brussels Sprout and Carrot Fritters
If you’re looking for a creative, flavour-packed way to use brussels sprouts and carrots, these crispy fritters may become your new favourite. They’re easy, versatile, and ideal for everything from a christmas appetizer board to a savoury brussels sprouts breakfast. As a nutrition coach, I love recipes like this because they provide a fun way to bring nutrient-rich vegetables to the table in a form both kids and adults genuinely enjoy.
Brussels sprouts often get a bad reputation, but when shredded, seasoned, and pan-fried into golden little cakes, they become downright irresistible. This brussel sprout and carrot recipe creates a wonderfully crispy exterior while keeping the inside tender and full of flavour. Whether you’re making them as a brussels sprouts appetizer, a side dish, or part of your weekly meal prep, these fritters are a delicious and healthy twist on everyday veggies.
Ingredients
- 1 ½ cups grated Brussels sprouts (10–12 sprouts) - Sub: shaved sprouts, frozen sprouts thawed and squeezed dry.
- 1 cup grated carrots (about 2 medium carrots) - Sub: grated sweet potato or parsnip for a sweeter fritter.
- ½ small onion, grated or finely minced - Sub: shallots or green onions.
- 2 cloves garlic, minced - Sub: ½ tsp garlic powder.
- 2 eggs, lightly beaten - Sub: flax eggs for a vegan version.
- ½ cup all-purpose flour - Sub: chickpea flour for gluten-free; almond flour for lower carb (add 1–2 tbsp extra).
- ¼ cup grated Parmesan or mozzarella (optional) - Sub: nutritional yeast for a vegan cheesy flavour.
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- ¼ tsp garlic powder
- ¼ tsp dried sage
- Oil for frying (neutral oil such as avocado, sunflower, or canola)
Instructions
1. Prep the vegetables:
Grate the Brussels sprouts, carrots, and onion using a box grater or food processor. Place everything in a large mixing bowl.
Coach tip: Finer grating gives crispier fritters and helps them hold together. 
2. Remove excess moisture: Sprinkle a pinch of salt over the mixture and let rest for 5 minutes. Then squeeze out as much water as possible using a kitchen towel or cheesecloth. Coach tip: This is the number one secret to crispy fritters. Moisture equals soggy.
3. Mix the batter:
Add garlic, eggs, flour, cheese, and seasonings to the drained vegetables. Stir until the mixture holds together when pressed.
Coach tip: If the mixture seems too wet, add 1–2 teaspoons of extra flour. 
4. Fry the fritters:
Heat 2–3 tablespoons of oil in a large skillet over medium-high heat. Scoop about 2 tablespoons of the mixture per fritter, flatten gently, and cook for 3–4 minutes per side until deeply golden.
Coach tip: Avoid overcrowding the pan—spacing helps maintain crispiness. 
5. Serve: Transfer to a paper-towel-lined plate. Serve hot with Greek yogurt, garlic aioli, spicy mayo, or your favourite dip.
Notes
- Squeeze the vegetables well—this alone determines whether they crisp or steam.
- Make smaller fritters for party platters or larger ones for brunch.
- Add an extra pinch of smoked paprika if you want deeper flavour.
- Vegan Christmas appetizer: Replace eggs with flax eggs and cheese with nutritional yeast.
- Carrot Fritters Only: Omit sprouts and double carrots for a sweeter option.
- Crispy Smashed Brussels Sprouts Side: Use leftover grated sprouts to make crispy smashed brussels sprouts instead.
- Spiced Version: Add chilli flakes or cumin for a savoury twist.
- Breakfast Hash: Break the fritters into a brussels sprouts hash and top with an egg.
Nutrition Information:
Yield: 10Amount Per Serving: Calories: 70Total Fat: 3.5gSodium: 150mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 3g
Looking for more Festive Appetizers? Why Not Try These:
- Cheesy Zucchini Fritters
- Mini Turkey Meatballs with Cranberry Glaze
- Hot Honey Roasted Brussels Sprouts Skewers
- Brussels Sprouts Waffle
If you try these crispy fritters, I’d love to hear how you served them—on a festive platter, with brunch, or as a weeknight side. Share your version, leave a comment, or tag the recipe so more people can enjoy these healthy recipes for Brussels sprouts.
These fritters are proof that simple vegetables can become something exciting with just a few everyday ingredients. I hope this recipe inspires you to see brussels sprouts and carrots in a whole new way—crispy, golden, and absolutely delicious.
