Brussels Sprouts Fritters

 

I’m the only one awake in the mornings.  When my alarm goes off, the house is silent, save for the birds outside my window and the sounds of little kitty paws padding across the carpet.

I like the silence.

It’s just me and Olive and a new day.

 

 

The silence allows me time to think, time to plan.  Time to just be.

There’s something about being up before the rest of the world that appeals to me.  Up before the cats, often.  I wake Chloe on the back of the couch as I make my way into the kitchen, trip over Boo by the refrigerator, who stretches lazily and looks up at me as if to say, “Oh! Is it morning already?”

 

 

And sometimes, if it’s particularly nice outside, I’ll throw open the back door as I eat my yogurt, or cereal, or apple, or tea and listen to the sounds of the birds chirping, singing.

 

 

It’s the mornings I like the best.  Before the day has begun.  Before life rams through and it’s time to be a grown-up again.

It’s the silence and Olive curled up next to me on the bed or weaving her way around my chair legs.

 

But mostly, it’s the silence.

 

 

Brussels Sprouts Fritters
Makes 4 fritters

1/2 pound Brussels sprouts, trimmed and outer leaves removed
1 large egg
1/4 cup gluten-free all-purpose flour
1 Tablespoon + 1 teaspoon lemon juice, divided
1/2 teaspoon freshly grated nutmeg, divided
2 Tablespoons canola oil
2 Tablespoons olive oil
1 Tablespoon whole grain mustard
1 Tablespoon white balsamic vinegar
salt and pepper, to taste

Begin by shredding the Brussels sprouts and placing them in a medium bowl.  Add the large egg and 1/4 cup flour with 1 Tablespoon lemon juice, 1/4 teaspoon grated nutmeg, and salt and pepper to taste.  Mix thoroughly.

Heat the canola oil in a large cast iron skillet.  Divide the Brussels sprouts mixture into fourths and, with your hands, make pancakes, approximately 1 inch thick.  Place in the hot pan and cook on medium heat until both sides are browned.

Meanwhile, in a small bowl, combine the olive oil, whole grain mustard, white balsamic vinegar, and remaining lemon juice and ground nutmeg.  Whisk to combine.  Test for salt and pepper, adding more if needed.

When the fritters are done, remove them to a paper towel to drain.  Just before serving, drizzle with the sauce and serve hot.

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