Brussels Sprout Latkes

AuthorJerry James Stone

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?

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

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

Yields1 Serving

Prep Time20 minsCook Time10 minsTotal Time30 mins

Instructions

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

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.

Shred the Brussels sprouts.

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

Work in the potatoes until they are completely covered.

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

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.

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.

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

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