Brussels Sprout Latkes with Dijon Yogurt Sauce

Name: Brussels Sprout Latkes with Dijon Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 latkes
Ingredients: 1 cup Greek yogurt; 2 Tbsp Dijon mustard; 2 Tbsp maple syrup; salt; black pepper; olive oil; 2 cups potato; 2 cups Brussels sprouts; 1 cup leek; lemon; 1 tsp salt; ¼ tsp black pepper; 4 egg; ½ cup all-purpose flour; cooking oil

User Reviews

5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
10 latkes
Calories
236 kcal
Course
Side Dish, Main Course, Appetizer
Cuisine
Israeli

Brussels Sprout Latkes with Dijon Yogurt Sauce

Soren Barrett

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Why have plain potato latkes when you can have Brussels sprout latkes with a creamy Dijon yogurt sauce?! They are easy to whip up with common ingredients. Just mix, fry, and enjoy!

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Ingredients

Servings

Sauce

1 cup Greek yogurt 265 g, or dairy-free alternative, plain, nonfat
2 Tbsp Dijon mustard
2 Tbsp maple syrup
salt pinch each
black pepper pinch each
olive oil splash

Latkes

2 cups potato 644 g, about 2 large potatoes, shredded
2 cups Brussels sprouts 255 g, shredded
1 cup leek 100 g, about ½ of a leek, sliced
lemon juice of ½ lemon
1 tsp salt
¼ tsp black pepper
4 egg whisked
½ cup all-purpose flour 75 g
cooking oil for frying

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Instructions

Keep Screen Awake

Combine all sauce ingredients and set aside.
Wrap shredded potatoes in a towel and squeeze to remove as much moisture as possible.
Combine potatoes, Brussels sprouts, leeks, lemon juice, salt, and pepper. Stir in whisked eggs then the flour.
Pour ¼ inch of oil into a large saute pan and bring to medium heat. When you throw in a small piece of potato and it sizzles right away, it’s ready.
Working in batches, gather a golf ball-sized dollop of the mixture and drop it into the pan. With a spatula, gently flatten the ball. Fry for 3 to 5 minutes on each side, until golden brown, then set on a paper towel (you can turn the oven on real low and pop them in to keep warm).
Serve warm topped with a dollop of sauce.

Notes

Storage: Leftovers can be kept in the fridge for up to 3 days or in the freezer for up to 3 months in an air-tight container. Reheat in the air fryer, oven, or pan fry so they get crispy again.