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Vegan Brussels Sprout Fritters with Dijon Aioli

If there is one concept I’m completely enamored with, it’s fritters! For years I had no idea what equated to a fritter, but it basically any veggies, with a lil bit of flour, typically eggs, and simply cooked in a skillet!


In many ways, fritters are like a blank canvas. You can make them as healthy or indulgent as you like, cater to your tastebuds and the seasons, leaving the options endless for fritters!


In keeping with the trend of creating effortless recipes, I knew I had to do a fall fritter! If you know me, you know I love all things brussles. Many just simply pop them in the oven and call it a day. However, you can have so much fun playing with the flavor profile. I love to throw them in my favorite salad, they are great with my Korean Bbq Sauce, Traditional Bbq Sauce“Honey” mustard, and more! (remakes coming for these, stay tuned!)


Believe it or not, I was making shaved brussles salad back in 2014 long before you could even buy them pre-shredded. I had to literally take a mandolin to each one and cut myself sometimes in the process lol. God bless shredded brussles!





What’s fab about this fritter, is simply everything! It’s quick, easy, affordable, veggie packed, flavor packed, can easily be made in bulk, pairs perf with the dijon aioli, perf for fall, and is a brussles sprout lovers dream!



If you love all things brussles, you’re going to LOVE these vegan Shaved Brussles Fritters with dijon aioli!!






Why this recipe is great: 




Minimal ingredients

Perf for fall

Veggie Packed

No need to shred the brussles, buy them pre-shredded!





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Vegan Brussels Sprout Fritters with Dijon Aioli

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5 from 1 review

  • Author: Gabrielle
  • Total Time: 30 minutes
  • Yield: 4-6 Large Fritters



  • 3 1/2 tbsp vegan Follow Your Heart egg powder
  • 1 cup almond milk
  • 3 cups finely shredded Brussels sprouts (I used the whole bag of WF shredded brussles)
  • 2 green onions, thinly sliced
  • 4 tablespoons flour
  • 1/2 tsp baking powder
  • ½ cup vegan Follow Your Heart shredded parmesan cheese
  • 2/3 cup panko bread crumbs
  • 1/4 tsp garlic powder 
  • 2 tsp salt and black pepper to taste
  • oil for frying

Dijon aioli: 

  • 3/4 cup vegan sour cream or yogurt
  • 2 tbsp grainy mustard dijon
  • 1 tbsp regular dijon
  • Salt/Pepper to taste



  1. In a small bowl combine the egg powder and almond milk. Whisk to remove clumps and set aside.
  2. Take the shaved brussels and give them a rough chop and remove any of the pieces with stems that are too coarse.
  3. In a large bowl add the remaining ingredients. Add in the vegan egg mixture and combine to the brussel sprouts to form patties. 
  4. In a large nonstick pan, add ¼ cup vegetable oil and heat over medium heat.
  5. When the oil is hot, add the cakes and cook them for about 2-4 minutes on each side, or until golden and crispy. *I like to add a little additional Panko to patties right before frying for even more texture! Once cooked, set on top of paper towels to absorb excess oil.
  6. Combine all of the ingredients for the aioli, and top the fritters with it. garnish with fresh parsley if desired
  7. Serve them immediately or place patties on sheet pan in a 300 degree oven to keep hot until you serve.



You can add chopped shallots to the aioli if you like or in the fritters for added flavor!

You can skip the white flour and use chickpea if you like!

  • Prep Time: 15 mins
  • Cook Time: 15 mins



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  1. Paul Gagne says:

    Gabrielle, my first attempt and they came out great. I even made a triple batch. Thank you for a delicious vegan recipe. Added bonus my 14yr old son liked them. Wish I could add a picture.

  2. Stuck at home in quarantine. No egg powder. Can i use real eggs? If so, how many?

  3. Beth-Sarah Wright says:

    Looks great! Can I not use the egg mixture at all? Is there a substitute to make them stick together?

    1. Hi Beth, You could use a flax egg perhaps? Let me know how they turn out!

      1. Dr. Tasheka Green says:

        LOVE! LOVE!! LOVE!! They were so good. I use the flax egg substitute, and instead of vegan parmesean, I used nutritional yeast! Thanks!

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