Brussels Sprouts Latkes Recipes

BRUSSELS SPROUTS LATKES

Steps:

• Heat oil to 350 degrees F in a small, deep pan. Using a small pan will allow for a deeper layer of oil.
• Cut the stems off the Brussels sprouts, and cut each sprout in half. Place in a food processor, and blend until finely chopped.
• Peel the potatoes and cut into chunks. Place in a food processor, and blend until finely chopped. If available, use a juicer to remove the excess moisture from the potatoes. Otherwise, squeeze the moisture out using a kitchen towel.
• Mix Brussels sprouts, potatoes, diced chives, and chopped marjoram in a large bowl until combined.
• Beat eggs separately, then add to the bowl with the vegetables. Mix together with breadcrumbs, paprika, salt, white pepper, and black pepper. Mix thoroughly until fully blended.
• Place the entire mixture in a strainer, and press downward to push out whatever moisture remains. Potatoes are very moist, and will cause the latkes to fall apart in the pan if this isn't done.
• Use an ice cream scoop to form the mixture into a ball, then flatten the ball out to make a patty shape. Repeat several times on a plate or cutting board so they'll be ready. As latkes are cooking, repeat this process to refill the plate and have them ready.
• Recheck the temperature of the oil in the pan. Lower the heat if necessary to keep the temperature around 350 degrees: oil heats up fast and retains the heat. Overly hot oil will burn the latkes.
• NOTE: It may be necessary to use a bench scraper to remove the patties from the plate or cutting board.
• Add as many patties to the pan as you can without crowding the pan. Cook for a few minutes, then flip over using a spatula when you see the bottom of the latke starting to brown. Cook for a few more minutes, then remove from pan and place on a paper towel to soak up the oil.
• Repeat until all latkes are cooked. Serve with sour cream if desired. If storing for later, allow latkes to cool fully, then refrigerate in a container using a fresh paper towel between layers.

BRUSSELS-SPROUT LATKES

Steps:

• In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and Brussels sprouts. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
• Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
• Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine. Let mixture stand 10 minutes.
• Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with sour cream, jam, and dill.