Brussels Sprouts Latkes
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
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!
Brussels Sprouts Latkes
Switch things up for Hanukkah from the typical potato latke to the magical Brussels sprouts latke!
Ingredients
- 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 or matzo meal
- ¼ – 1/2 cup vegetable or canola or grapeseed oil for frying
- Sour cream for garnish
Instructions
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In a medium bowl, combine brussels sprouts, onion, egg, olive oil, flour, salt, red chili pepper flakes, and cranberries until well coated.
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In a large sauté pan, heat 1/4 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.
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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.
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Immediately blot oil on a paper towel and season with salt. Serve hot with sour cream!
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Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
14 Comments
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Great job Amy! You were a total rock star and the sweet potato latkes sound amazing!
Thanks so much, Ashley!
smartest way to use up Brussels sprouts ever. These are gorgeous!!! I think if I had to be on TV I would blush persistently and say “um” a lot. You did great!!!!!
HAHA I just giggle a lot- but I always giggle a lot! Thanks!!
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Please click on the link in the post to see the full recipe. Thanks!
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any directions on how to bake these instead of frying? i just love your ideas!
Thanks! I have’t tried baking them, but I would try at 400 until they seem done!