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Shaved Brussels Sprouts Fritters with Bacon Aioli

Shaved Brussels Sprouts Fritters with Bacon Aioli

Prep Time
30 minutes
Total Time
45 minutes
Skill Level


  • 1 (10 ounces) package Mann’s Shaved Brussels Sprouts, caramelized
  • 3 cups canola oil for frying
  • 1 cup sifted all-purpose flour
  • ¼ cup corn flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon white sugar
  • 1 egg, lightly beaten
  • ½ cup milk
  • 1 tablespoon spoon, shortening melted and warm but not hot
  • 1 (4 ounces) container roasted corn
  • 1 (4 ounces) container mild roasted green chile, diced

Bacon Aioli:

  • ½ cup diced smoked bacon, minced fine
  • 4 egg yolks
  • 1 cloves garlic, chopped
  • 1 ¼ cups light olive oil
  • ½ teaspoon soy sauce
  • 1 teaspoon agave nectar
  • 1 lemon
  • salt and freshly ground pepper, to taste

The Method

The Method

The Method

Heat oil in a heavy pot or deep fryer to 365° F.

In a medium bowl, combine flour & corn flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the roasted corn, green chiles and caramelized (but cool) Mann’s Shaved Brussels Sprouts.

Drop fritter batter by spoonfuls  or use a small scoop into the hot oil, and fry until golden. Drain on paper towels and season with a little salt as they are draining.

For aioli:

Cook the bacon in a saucepan over low heat to render the fat, about 8-10 minutes until crisp around edges.  Remove the bacon onto a paper towel and reserve the fat.

In a food processor, puree the egg yolks, lemon juice, soy sauce, agave nectar and garlic.  In a steady stream, slowly drizzle in the vegetable oil and then the bacon fat.  If the aioli is too thick, thin it out with water, 1 tablespoon at a time.  Scrape the sauce out of the blender into a mixing bowl and fold the bacon into the sauce and season to taste with salt and pepper.  Can make well in advance.


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