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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!
save this recipe!Latkes are a staple in many Jewish homes. Traditionally made from freshly shredded potatoes (and only potatoes), they are pan-fried into crispy and delicious handheld bites.
Well, when I was in my Brussels sprout phase, I realized how crispy and delicious air fryer Brussels sprouts are. So, I decided to test adding them with potatoes to latkes. The result? Extra crispy and delicious with added nutrients from the additional veggies!
Reader rating
“These were delicious. Making them the day after Xmas, there wasn’t a fresh Brussel sprout to be had anywhere in town, so I had to settle for frozen.” —Michael
Make them in the air fryer
You can also shape these and pop them in the air fryer to cook them. Cook them at 400 degrees for 15 minutes, flip and them cook another 10-15 minutes until golden brown.
Brussels Sprout Latkes with Dijon Yogurt Sauce
Ingredients
Sauce
- 1 cup plain nonfat Greek yogurt, 265 g, or dairy-free alternative
- 2 Tbsp Dijon mustard
- 2 Tbsp maple syrup
- Pinch each of salt and pepper
- Splash of olive oil
Latkes
- 2 cups shredded potatoes, 644 g, about 2 large potatoes
- 2 cups Brussels sprouts, 255 g, shredded
- 1 cup sliced leek, 100 g, about ½ of a leek
- Juice of ½ lemon
- 1 tsp salt
- ¼ tsp pepper
- 4 eggs, whisked
- ½ cup all-purpose flour, 75 g
- Oil for frying
Instructions
- 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
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!have more Brussels sprouts to use?
Roasted Brussels Sprout Salad
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Maple Dijon Shaved Brussels Sprout Salad
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How To Cut Brussels Sprouts
5 minutes
I would have never thought to put brussels sprouts in a latke, but I LOVE the idea!! These look scrumptious!
Very scary about Brussels. I have a friend that lives there and she was just here in the US. She flew back the day before the attacks. She flew into the International terminal at the airport obviously. Not a near-death experience either, but so scary to think if it had been one day later, it might have been very different.
Can you make these in advance? and are they freezable or not such a good idea?
Hi Mary, I haven’t tried making these in advance, but I don’t think they would do well if made in advance or frozen. You could probably get away with making the batter ahead of time (a few days) and keeping it in the fridge until ready to cook into latkes. 🙂
These were delicious. Making them the day after Xmas, there wasn’t a fresh Brussel sprout to be had anywhere in town, so I had to settle for frozen. Instead of the sauce, I served them with Beef Carbonade and it’s accompanying gravy. I didn’t have enough oil, so I fried the latkes in duck fat. Not exactly vegetarian, but DAMN TASTY. I’ll definitely be making these again.
So happy to hear you liked ’em! 😀
Hi!
Do you knoe how many calories the latkes are on their own, without the yougurt sauce?
Thanks!
About 90 calories per latke!
I air fried these on 400 for 18 minutes on each side. Sol good. Love the tasty sauce.
This worked exactly as written, thanks! Sooooo very good!
So glad it turned out so well Sky!