Brussels Sprouts, Bacon and Leek Fritters

Products Used
Brussels Sprouts, Bacon and Leek Fritters imperial


  • 4 slices bacon - diced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry
  • Kosher salt/pepper
  • 4 teaspoons Imperial Sugar Light Brown Sugar
  • 9 ounces shaved Brussels sprouts
  • 1 leek (white portion only) finely sliced
  • 4 eggs, beaten
  • 2 cups panko bread crumbs
  • 1/2 cup vegetable oil


      1. Cook bacon in a small pan over medium heat until crispy. Remove bacon with a slotted spoon and transfer to a plate lined with kitchen towels. Set aside.
      2. Discard all but 2 tablespoons of bacon grease. Add to pan: mustard, sherry and sugar. Whisk to combine. Season with salt and pepper to taste. Set aside.
      3. Into a large bowl add: brussels, leek, eggs. Mix to combine. Add panko. Mix to combine. Form mixture into patties (approximately 1/4 cup each).
      4. Place oil into a shallow pan and heat over medium-high heat. Add patties (careful not to crowd the pan). Cook approximately 2 minutes on each side or until golden. Transfer to a plate lined with kitchen towels to absorb excess oil. Continue until all patties are cooked.
      5. Garnish fritters with crispy bacon and serve with creamy bacon vinaigrette dipping sauce.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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