Brussels Sprout Latkes from Chef Phoebe Lapine

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Ingredients

  • 4 cups shredded Brussels sprouts from about 1 pound
  • 1 medium leek white and light green parts only, thinly sliced
  • 3 extra-large eggs beaten
  • 1/2 cup brown rice or chickpea flour
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • Coconut oil for frying

Ingredients for the aioli

  • 4 anchovy fillets
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • Sea salt

Instructions

  1. In a large mixing bowl, combine the Brussels sprouts, leeks, eggs, flour, lemon zest and juice, and salt. Stir until the flour is fully incorporated.
  2. Heat a thin layer of coconut oil in a large skillet over high heat. Prep a plate or baking sheet with paper towels.
  3. Arrange a layer of Brussels sprout latkes in the hot oil, 1-tablespoon of batter per. Gently flatten the scoops with a flat metal spatula. (You just want to make sure the top is flat for when you flip.) Cook until browned and very crispy on the first side, about 1 to 2 minutes. Carefully flip and repeat on the sec-ond side, adding more oil as necessary. Remove to the paper towels to drain. Continue cooking the latkes in batches until the batter is all gone.
  4. Meanwhile, make combine the ingredients for the aioli in a small food processor and puree until smooth. Transfer to a serving bowl.
  5. Season the latkes with salt and a squeeze of lemon. Serve alongside the anchovy aioli, tahini yogurt, or your sauce of choice.

Recipe courtesy of Phoebe Lapine