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Brussels Sprout Latkes

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

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.

Brussels Sprout Latke 4

 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.

Brussels Sprouts and Potatoes 1


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.

Shredded Yukon Gold Potatoes 1


Shred the Brussels sprouts.


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

Latke Mix Eggs Flour 3


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!

Brussels Sprout Latke Mix 1


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.

Brussels Sprout Latke 3


Brussels Sprout Latke 1 1

Nutrition Facts

Servings 1