Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. In this recipe, Molly Yeh of My Name Is Yeh takes latkes to a whole new level by using Brussels sprouts, just in time for Thanksgiving.
Photo: Molly Yeh
Brussels Sprout Latkes
Makes 10-12 latkes
For the first 20 years of my solid food life, my thoughts on Brussels sprouts were exclusively informed by Cloudy With a Chance of Meatballs. I’d run from them, I’d spit them out, I’d talk smack about them without even checking my phone to make sure I hadn’t butt dialed them.
The recipe that changed this is my Mum’s recipe that we make every Thanksgiving. The Brussels sprouts are roasted and then tossed in a yummy mustardy vinaigrette. (I did a guest post with the recipe on Ashlee’s blog last year.) These opened the door for some very fantastic sprouty experiences: the cheesy ones at Parm, the mustardy ones at Buttermilk Channel, roasted ones in sesame sauce… I think Brussels sprout season might be my favorite season.
Anywho, I made a little Brussels sprout fried rice yesterday for lunch. I shredded some sprouts, stuck them in a pan to brown, and then scooted them to the side of the pan to make way for the egg. I cracked the egg in, and at first I was stressed because the whites oozed into the sprouts, but then I thought well if all of those sprouts stuck together, that could make a fun little pancake thing.
4 cups shredded Brussels sprouts
1 medium onion, chopped
kosher salt and pepper to taste (I use about 4 big pinches of salt and a couple good cracks of pepper)
the juice from 1/2 a lemon
4 egg whites
1/2 cup all-purpose flour (or chickpea flour for gluten free option)
oil, for frying (I use canola)
You can find Brussels sprouts in the store pre-shredded. I measured out one 9 oz bag to be 4 cups, even though the nutrition facts state otherwise. Perhaps I simply didn’t pack them as tightly in the measuring cup… I just sorta tossed them in….
If you’ve bought your sprouts pre-shredded, comb through them and chop up any big chunks because those could cause the latkes to fall apart.
In a large bowl, combine the sprouts, onion, salt, and pepper. Stir in the lemon juice and egg whites, and then stir in the flour heat 1/4 inch of oil in a pan over medium heat.
Using an ice cream scoop or a large spoon, place dollops of the mixture in the oil. Gently flatten them with a spatula. Fry until golden brown on each side.
Yeh likes to serve these with Balsamic Dijon Sour Cream. You can get the recipe at My Name Is Yeh.
What’s your favorite way to eat Brussels sprouts?