Best Bites: Brussels sprout latkes with maple mustard yogurt


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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!


  • 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


  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.

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