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Brussels Sprouts Latkes

Amy Kritzer
Switch things up for Hanukkah from the typical potato latke to the magical Brussels sprouts latke!
0 from 0 votes
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Hanukkah
Cuisine Jewish
Servings 6


  • 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
  • cup dried cranberries
  • 6 tablespoons all-purpose flour
  • ¼ - 1/2 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 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.
  • 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!
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