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Brussels-Sprout Latkes
Credit:
Julia Gartland
Recipe Summary
prep: 1 hr
total: 1 hr 15 mins
Yield: Makes 24
Ingredients
Ingredient Checklist
1/3 cup potato starch
1/4 teaspoon baking powder
Kosher salt and freshly ground black pepper
1 pound russet potatoes (about 2)
1 medium onion (8 ounces)
1 pound Brussels sprouts, trimmed
3 large eggs, lightly whisked
Safflower oil, for frying
Flaky salt, sour cream, lingonberry jam, and chopped fresh dill, for serving
Cook's Notes
Brussels sprouts tend to splatter in hot oil; be careful when adding to the pan.
Gallery
Brussels-Sprout Latkes
Credit:
Julia Gartland
Recipe Summary
prep: 1 hr
total: 1 hr 15 mins
Yield: Makes 24
Gallery
Brussels-Sprout Latkes
Credit:
Julia Gartland
Brussels-Sprout Latkes
Credit:
Julia Gartland
Brussels-Sprout Latkes
Recipe Summary
prep: 1 hr
total: 1 hr 15 mins
Yield: Makes 24
Recipe Summary
prep: 1 hr
total: 1 hr 15 mins
Yield: Makes 24
prep: 1 hr
total: 1 hr 15 mins
prep:
1 hr
total:
1 hr 15 mins
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 1/3 cup potato starch
- 1/4 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- 1 pound russet potatoes (about 2)
- 1 medium onion (8 ounces)
- 1 pound Brussels sprouts, trimmed
- 3 large eggs, lightly whisked
- Safflower oil, for frying
- Flaky salt, sour cream, lingonberry jam, and chopped fresh dill, for serving
Directions
In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and Brussels sprouts. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine. Let mixture stand 10 minutes.
Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it’s ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with sour cream, jam, and dill.
Cook's Notes
Brussels sprouts tend to splatter in hot oil; be careful when adding to the pan.
Cook’s Notes
Brussels sprouts tend to splatter in hot oil; be careful when adding to the pan.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Brussels-Sprout Latkes
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Reviews:
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All Reviews for Brussels-Sprout Latkes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
