Crispy Latkes (with Brussels Sprouts)
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Crispy Latkes (with Brussels Sprouts)
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Crispy and healthy latkes made with grated potatoes and shaved Brussels sprouts with an avocado-lemon crema as a dipping sauce. Delicious brunch dish!
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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 AP flour or use white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red chili pepper either paprika or cayenne
- 1 teaspoon garlic powder
- ½ cup vegetable oil for pan frying
For the avocado crema:
- Two avocados ripe
- 3 tablespoons of sour cream
- 1 teaspoon garlic powder
- 1 teaspoon 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
Nutrition Information
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Calories
1965kcal
(98%)
Carbohydrates
148g
(49%)
Protein
38g
(76%)
Fat
140g
(215%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
69g
Monounsaturated Fat
33g
Trans Fat
1g
Cholesterol
349mg
(116%)
Sodium
3861mg
(161%)
Potassium
2023mg
(58%)
Fiber
19g
(76%)
Sugar
16g
(32%)
Vitamin A
2683IU
(54%)
Vitamin C
195mg
(217%)
Calcium
474mg
(47%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1965 kcal
% Daily Value*
| Calories | 1965kcal | 98% |
| Carbohydrates | 148g | 49% |
| Protein | 38g | 76% |
| Fat | 140g | 215% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 69g | 406% |
| Monounsaturated Fat | 33g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 349mg | 116% |
| Sodium | 3861mg | 161% |
| Potassium | 2023mg | 43% |
| Fiber | 19g | 76% |
| Sugar | 16g | 32% |
| Vitamin A | 2683IU | 54% |
| Vitamin C | 195mg | 217% |
| Calcium | 474mg | 47% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
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