Brussels Sprout Latkes

A Jerry James Stone Recipe


Green, Yellow


  • 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
Jump to instructions
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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.