You may like potato latkes, but you’ll LOVE Molly’s Brussels sprout latkes that she makes for Hanukkah!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Brussels Sprout Latkes
RECIPE COURTESY OF MOLLY YEH
Total: 35 min
Active: 35 min
Yield: 8 latkes
Balsamic Dijon Sour Cream:
1 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
4 large egg whites
1 tablespoon fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying
For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.
For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.
Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.
Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.
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Molly Yeh’s Brussels Sprout Latkes | Girl Meets Farm | Food Network