Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering holiday staples, and this clever twist on the Hanukkah classic is no exception. Whether you’re trying your hand at making latkes for the first time or looking for a new spin on a family favourite, this quick and easy masterpiece is your best bet.
Chickpea flour, red pepper flakes, onion, garlic and shredded Brussels sprouts come together in this healthier latke recipe that will become a household favourite. Just don’t forget the homemade balsamic Dijon sour cream dip for the finishing touch!
Molly Yeh’s Brussels Sprout Latkes
Total Time: 35 minutes
Yields: 8 servings
Balsamic Dijon Sour Cream:
1 cup sour cream
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp balsamic vinegar
1/4 tsp kosher salt
4 large egg whites
1 Tbsp 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
1. For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.
2. 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.
3. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.
4. 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.
5. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.
Watch the how-to video: