Latkes are traditionally these pan-fried potato pancakes, typically made with onions and eggs. When we decided to host an impromptu brunch on MLK Day, I decided I wanted to make some crispy latkes. That said, I've been on a weight watching adventure recently (i.e. my pre-engagement diet) and I also only had a single potato in the house. So, not really the most ideal set-up for a dish where most recipes call for at least a couple of grated potatoes. However, I found a half bag of Brussels sprouts in the fridge, and voila, here we are!
So, what's the scoop on these crispy latkes?
Latkes are typically made with grated potatoes, onions, eggs, and something to bind all of them together (like bread crumbs). They're shaped into nice patties and pan-fried in a neutral flavored oil. These latkes are a bit healthier, and use shaved Brussels sprouts mixed in with one grated potato and some onions. Delicious!
How do you shave Brussel sprouts?
I've seen shaved Brussels sprouts at the grocery store. But if you have a food processor, it's super easy to make it yourself. Just chop off the edges of the Brussels sprouts and throw them into the processor. Pulse a couple of times until you get them finely shaved. Fun tip - I typically make this on Sundays and use it as a salad base through the week!
What type of potatoes do you use to make these crispy latkes?
My Jewish friends often use Russet potatoes - one of them said it reminded her of her grandmother's latkes. Russet potatoes also have a high starch content, so they fry quite nicely to give you a crispy exterior. But since these latkes are made with Brussels sprouts mixed in, you can use whatever potato you have on hand - I used a Yukon Gold, and it tasted just as delicious!
What do you eat these latkes with?
I've been told that traditionally, latkes are served with sour cream and apple sauce. In the spirit of keeping this diet friendly, and as a nod to the tradition, I made an avocado crema as a dipping sauce. Two avocados, three tablespoons of sour cream, and a good squeeze of lemon. Creamy to go with crispy!
Crispy Latkes (with Brussels Sprouts)
Ingredients
For crispy latkes
- 1 Yukon Gold potato, or Russet potato (boiled for 10 minutes and grated)
- 2 cups of shaved Brussels sprouts
- ½ medium onion, chopped finely
- 2 large eggs
- ¾ cup of AP flour, or use white whole wheat flour
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of red chili pepper, either paprika or cayenne
- 1 teaspoon of garlic powder
- ½ cup of vegetable oil, for pan frying
For the avocado crema:
- Two avocados, ripe
- 3 tablespoons of sour cream
- 1 teaspoon garlic powder
- 1 teaspoon of red pepper flakes
Instructions
Crispy Latkes
- First, bring a small pot of water to boil and drop the potato in for about ten minutes
- Peel and grate the potato and set aside
- If using store-bought shaved Brussels sprouts, measure out approximately 2 cups and set aside. If using whole sprouts, chop the edges off and throw them in a food processor and pulse a couple of times until they're finely shaved
- Add the potatoes, shaved Brussels sprouts, onions, eggs, and flour into a mixing bowl
- Then add the salt, pepper, red chili powder, and garlic powder into the mixing bowl and fold them all together until you get a rough dough like consistency
- In the meantime, heat oil on a non-stick pan on medium to high heat and drop a small piece of the batter on to the pan to see if it's hot enough
- Once the oil is hot, pick up two heaped tablespoons of the dough on to your palm and shape them into a rough, round patty
- Drop them on to the pan and fry them on each side for ~3.5 minutes until golden brown
- Set on a cookie rack to dry
Avocado Lemon Crema
- Scoop out the insides of two avocados into a mixing bowl
- Add the sour cream and a good squeeze of lemon
- Mix together with garlic powder
- Garnish with red pepper flakes
Notes
- I typically boil the potatoes before I grate them to help with the cooking process (and to ensure that the insides of the latkes are soft while the exterior is crispy) - the key is to bring the water to a rolling boil, cut the potato in half, and drop it in for ~10 minutes. Be careful not to boil all the way through!
- To find out whether the oil is hot enough, drop a small piece of the dough on to the oil. If it starts bubbling, it's hot enough. If it starts bubbling too vigorously, it's probably too hot and you might need to cool it off a bit and restart the frying process
Comments
No Comments