Brussels Sprout Latke

jerryjamesstone's picture

Dec. 18, 2012


Yukon gold potatoes 1 1/2 Cup (24 tbs) , shredded
Brussel sprouts 1 1/2 Cup (24 tbs) , shredded
Eggs 2 Large , whisked
All purpose flour 1/4 Cup (4 tbs)
Salt To Taste
Sour cream 2 Tablespoon
Vegetable oil 1/8 Cup (2 tbs) (for frying)



1. Shred the yukon gold potatoes and the Brussel sprouts.

2. In a bowl, crack the eggs and whisk them well. Season with salt.

3. Add the flour in batches and get it incorporated.


4. Add the shredded potatoes and Brussel sprouts to the egg and flour batter.Mix them well using hands.

5. In an iron skillet, heat the vegetable oil and drop a heap of the latke mixture, pat it down and fry either side until crisp.

6. Remove and set aside to drain on a paper towel.


7. Serve the latkes hot with a spoon full of sour cream on top.Recipe Courtesy of:

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 205Calories from Fat 98

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 146 mg6.08%

Total Carbohydrates 23 g7.7%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet