Brussels Sprout Latkes
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?
Ingredients
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.
Share this recipe
Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
RELATED RECIPES
GET MY SECRET RECIPES
Are you hungry? Subscribe to our weekly newsletter!
WHAT'S HOT
SHARE THIS RECIPE
Ingredients
Directions
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.