Best Bites: Brussels sprout latkes with maple mustard yogurt

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. 

Try this healthy twist on a Hanukkah favorite! Swap Brussels sprouts for potatoes next time you're whipping up some latkes! Check out the recipe on Best Bites!

Ingredients:

  • 2 large potatoes, peeled and quartered length-wise
  • 2 cups of Brussels sprouts, trimmed
  • ½ a leek
  • ¼ teaspoon of salt
  • pepper, to taste
  • ½ cup of brown rice flour
  • 2 eggs, lightly beaten
  • Several tablespoons of high-heat oil, such as sunflower or canola

For the yogurt:

  • 1/2 cup of plain greek yogurt
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of maple syrup
  • Pinch or two of salt
  • Pepper to taste (optional)
  • A small squeeze of lemon juice
  • A splash of olive oil 

Instructions:

  1. Make the yogurt by whisking together all the ingredients in small bowl. Cover and set in the fridge until you are ready to serve.
  2. Using a food processor, shred the potatoes. Remove them from the food processor and transfer them to a strainer. After a few minutes, place them in a paper towel or a piece of cheese cloth and squeeze to get rid of any excess moisture. Be sure to get rid of as much moisture as possible, this will help them stay together better when frying.
  3. Place the sprouts and the leeks into the same food processor to shred. Then, place them in a medium sized bowl and add in the strained potatoes, salt, pepper, and brown rice flour. Stir to combine, and then stir in the lightly beaten egg.
  4. Heat the oil in a cast iron pan over medium heat. You want enough oil in the pan to cover the bottom plus a little extra. Grab a handful of the latke mixture and gently place it into the pan. You can do a few at a time depending on the size of your pan, but do not overcrowd the pan. After a few minutes (about 4-5), when they have started to brown, flip them over and fry for another 4-5 on the other side until they are crisp and brown on both sides. Set on a paper towel lined plate and continue to fry up the remaining mixture.
  5. If you like, you can make these a little ahead of time and keep them warm in the oven on low heat until you are ready to serve. Serve warm with a dollop of the mustard maple yogurt.

Other latke recipes we love:

7 PHOTOS
Latke spins you need to try
See Gallery
Latke spins you need to try

Latkes with Sour-Cream Mushroom Sauce

See the full recipe here

Sweet Potato Latkes with Toppings 

See FoodbyGemara's recipe here

Turmeric Latkes 

See the full recipe here.

Ramen Latkes

See the full recipe here

Japanese sweet Potato and Brussels Sprouts Latkes 

See Baby Birds Farm recipe here

Beet and Potato Latkes

See the full recipe here

Potato Latkes with Poached Eggs 

See Demon Dishes' recipe here

HIDE CAPTION
SHOW CAPTION
of
SEE ALL
BACK TO SLIDE

Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.