1Yukon Gold potatoor Russet potato (boiled for 10 minutes and grated)
2cupsof shaved Brussels sprouts
½medium onionchopped finely
2large eggs
¾cupof AP flouror use white whole wheat flour
1teaspoonof salt
1teaspoonof pepper
1teaspoonof red chili peppereither paprika or cayenne
1teaspoonof garlic powder
½cupof vegetable oilfor pan frying
For the avocado crema:
Two avocadosripe
3tablespoonsof sour cream
1teaspoongarlic powder
1teaspoonof 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