Brussels Sprout Latkes with Dijon Yogurt Sauce
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!
Servings: 10 latkes
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
Storage: Leftovers can be kept in the fridge for up to 3 days or in the freezer for up to 3 months in an air-tight container. Reheat in the air fryer, oven, or pan fry so they get crispy again.
Nutrition
Serving: 2latkes | Calories: 236kcal | Carbohydrates: 23.3g | Protein: 7.3g | Fat: 13g | Sodium: 313mg | Fiber: 2.9g
