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
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.
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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.