Thanksgivukkah is over, but it’s still Hanukkah! (Thank you eight glorious nights!) In case you missed it, I was on the local news chatting up Thanksgivukkah last week. My giggling and tourretes was almost non existent! Boo yeah.
I’ve got one more latkes recipe for you for Thanksgivukkah!! Perfect for leftover Brussels sprouts. Or you can go and buy some more. I won’t tell. I fried up a mixture of Brussels sprouts, sweet cranberries with a touch of red chili pepper for kicks. Top with some cooling sour cream, and these are delicious any day of the year!
- ½ pound brussels sprouts, shredded
- ¼ cup white onion, diced small
- 1 egg, whisked
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for garnish
- ¼ teaspoon red chili pepper flakes
- ⅓ cup dried cranberries
- 6 tablespoons all-purpose flour
- ¼ - ½ cup vegetable or canola or grapeseed oil for frying
- Sour cream for garnish
- In a medium bowl, combine brussels sprouts, onion, egg, olive oil, flour, salt, red chili pepper flakes, and cranberries until well coated.
- In a large sauté pan, heat ¼ inch oil over medium-high heat. The oil is hot enough when it starts to sizzle when a bit of the batter is dropped in.
- Form the brussels sprouts into ½-inch thick patties and fry for 3 minutes until golden brown. Flip and fry the other side for 3 more minutes. Repeat with remaining latkes.
- Immediately blot oil on a paper towel and season with salt. Serve hot with sour cream!