Brussels Sprout Latkes

RECIPE TYPE Breakfast
DIET Vegetarian
My affinity for Brussels sprouts is no secret. I mean, have you seen my Balsamic-Roasted Brussels Sprouts? Or what about my Stuffed Brussels Sprouts?! So when came time to experiment with latkes, you just know I had to add Brussels sprouts, right?
|Written December 12, 2012

INGREDIENTS

  • ½ pound Yukon Gold potatoes (2 medium-sized potatoes)
  • ½ pound Brussels sprouts (about 12 sprouts)
  • 2 large eggs
  • ¼ cup matzo meal
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 green onion, chopped
  • Freshly Ground Black pepper
SERVINGS6 latkes
TOTAL TIME30minutes
PREP20minutes
COOK10minutes
1

Remove any dark spots from 1/2 pound of potatoes and trim the ends of 1/2 pound of Brussels sprouts.

Brussels Sprouts and Potatoes for Latkes

2

Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.

Shredded Yukon Gold Potatoes for Latkes

3

Shred the Brussels sprouts.

4

Whisk 2 eggs and then whisk in 1/4 cup of Matzo Meal flour and 1 teaspoon of salt.

Latke Mix Eggs Flour for Brussels Sprout Latkes

5

Work in the potatoes until they are completely covered.

6

Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!

Brussels Sprout Latke Mix for Hanukkah

7

Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.

8

Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.

9

When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.

10

Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.

Brussels Sprout Latke with Sour Cream and Chives

Brussels Sprout Latke

This recipe originally appeared on KQED’s Bay Area Bites.

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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