My, how the lowly Brussels sprout has risen from the veggie sure to turn up noses and turn off palates to the increasingly popular menu item at some of the finest restaurants in the world. The little cabbages have even become darn near a staple at holiday dinner tables of late. These luscious Brussels sprout latkes are perfect for any holiday including Hanukkah and Christmas- by nature they’re Kosher. And, they’re rich in Vitamin K and other nutrients that are good for you. Happy Hanukkah and Merry Christmas!
Brussels Sprout Latkes
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
⅓ cup dried cranberries
6 tablespoons all-purpose flour
¼ – ½ cup vegetable 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 ¼ 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!