These all-star Brussels sprout latkes combine classic potatoes with healthy Brussels sprouts and are topped with a creamy Dijon yogurt sauce.
I recently instated Exploration Tuesdays and Fridays, days for me to peel myself away from the blog to go explore (Type A, much?) Last week a friend suggested I go explore Brussels, with it being Brussels sprout week here on the blog and all. So I thought yea! Exploration Tuesday! I’ll head down and explore Brussels and maybe Antwerp for the day! But upon realizing it was a 2 hour train ride, I decided against it.
I’m not saying I had any near-brush with the devastation that hit Brussels this Tuesday, but I guess it’s hitting me that these attacks and the evil behind them are so real. And that’s no reason to hole up in fear or avoid traveling and seeing beautiful cities like Brussels, but it should inspire us to lend our hands in help. In the wake of these attacks on the city that cultivated our spotlight ingredient, Brussels sprouts, Go Fund Me has set up a campaign to help the victims and families. Check it out here!
Now about these latkes. This is actually the first time I’ve ever successfully fried anything. After the beet chip catastrophe last year I figured frying was a complex, mystical method of which I was simply unworthy.
But I did it! And it’s delicious!! This is, however, a health food blog, so I’ll avoid getting carried away on the frying train, but for these veggie latkes, frying is just what the doctor ordered (okay that would be a terrible doctor, how ’bout “just what the med-school-drop-out-turned-chef ordered?”).
Crispy on the outside, fluffy on the inside, and topped with a creamy Dijon yogurt sauce, these easy Brussels sprout latkes are everything.
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.
Revathi Palani says
The latkes looks super delicious. The beautiful pics makes them even more mouthwatering. Please pass me the whole stack 🙂
Sarah says
Thanks so much, Revathi!
Ali from Home & Plate says
What a creative way to eat your brussels sprouts. Those latkes look delicious.
Lisa @ garlicandzest.com says
I love brussel sprouts in any form, but in a latke – they look fabulous. Love that dipping sauce as well. As far as the terror attacks in Brussels, I think the world leaders need to find a way to quelch the current radicals while also working with the vulnerable youth to steer them in a positive direction. Otherwise, I fear they will follow in the terrorists footsteps.
Jenn says
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.
Emma @ Supper in the Suburbs says
What a clever way of using the humble brussel! Great recipe!
Nancy | Plus Ate Six says
Oh seriously?! These are just genius. Saw them on Pinterest and had to stop by to let you know 🙂
Sarah says
Aw thanks so much, Nancy! 🙂
Thalia @ butter and brioche says
Beautiful and so perfect for the season! Loving that yoghurt sauce especially, looks and sounds so delicious and pairs perfectly with the crispy brussels sprouts.
Keith @ How's it Lookin? says
They look great. The yogurt sauce sounds tasty, thanks for sharing
Mary says
Can you make these in advance? and are they freezable or not such a good idea?
Sarah says
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. 🙂
Michael Bennett says
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.
Sarah says
So happy to hear you liked ’em! 😀
Iz says
Hi!
Do you knoe how many calories the latkes are on their own, without the yougurt sauce?
Thanks!
Sarah says
About 90 calories per latke!
Karen Therese says
I air fried these on 400 for 18 minutes on each side. Sol good. Love the tasty sauce.