Brussels Sprout Latkes

Recipe by: Jerry James Stone | Written December 12, 2012

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.

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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

Total Time:

30 minutes

PREP
20 minutes
INACTIVE
COOK
10 minutes
Servings:
6 latkes 
Recipe Type:
 
Diet:
Vegetarian
  1. Remove any dark spots from 1/2 pound of potatoes and trim the ends of 1/2 pound of Brussels sprouts. 

     
  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. 

     
  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. 

     
  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! 

     
  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. 

     
  11.  

     

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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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