Brussels Sprouts Latkes?
It's two for one day.
Did you know that Hanukkah and Thanksgiving fall on the same day this year?
I overheard a woman talking in the supermarket referring to it as "Thankgivukkah". This is news to me.
Why not celebrate the double holiday with some Brussels sprouts latkes?
I never make potato latkes as lacy crisp and delicious as my grandmother did, so I don't bother trying.
Instead I make cauliflower, Swiss chard, carrot or butternut squash pancakes, anything to avoid the potato.
Here, I took Molly Yeh's idea, and fried up some Brussels sprouts to make these delicious, lacy, crispy fritters.
You will not miss the potatoes here! They were that good!
If you can't find chickpea flour, go ahead and use regular all purpose flour, they just won't be gluten free.
Tip 1: If you can find the sprouts already shredded, it will make your life much easier (Trader Joe's sells a 10 oz. bag already shredded, this will equal the 4 cups in this recipe).
Tip 2: Try to make the sprouts as shredded as possible. The large pieces will only make the latkes fall apart.
Tip 3: I hope by now you own a thin metal fish spatula, it makes flipping fritters, crab cakes and any fish fillet a pleasure.
Brussels Sprouts Latkes w/ Dijon Balsamic Cream: (adapted from Molly Yeh) makes about 20 latkes
4 c shredded brussels sprouts
1 medium onion, chopped
1 tsp kosher salt and pepper to taste
1 tsp cumin
zest and juice from a lemon
4 egg whites
1/2 c all-purpose flour or chickpea flour
Sour Cream Sauce:
1 c sour cream or creme fraiche
2 tbsp dijon mustard
2 tbsp honey
4 tsp balsamic vinegar
In a large bowl, mix together the shredded sprouts, lemon juice, zest, onion and egg whites. (To separate the whites from the yolks, just use the halved egg shell as a cup and toss the yolk back and forth over the bowl to remove the whites. I hate to throw away the yolks, but I never have reason to use them). :(
Add in the flour and about 4 big pinches of kosher salt and a few grinds of pepper and cumin.
In a large heavy skillet, heat some frying oil (canola, peanut or vegetable), about 1/4 cup.
Plop in 4 large serving spoonfuls and gently pat down with the back of the spoon. They may look like they are going to fall apart, but I promise they won't.
Fry on each side for 1 minute 30 seconds, they will be nice and crisp.
Transfer to a paper towel lined platter to blot.
Serve with the Balsamic Dijon cream on the side.
I froze half the batch, so I will let you know what happens!