Brussels Sprout Rösti

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Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Here’s something I just made up: If you call a latke a rösti, you don’t have to wait until Hanukkah to eat one. You don’t even have to wait until sundown. Not that you have to wait until Hanukkah to make latkes, but sometimes I get all purist about these things in the interest of keeping the holidays special, so it’s not often that you’ll find a classic latke in my house until Hanukkah.

But this is hardly a classic latke!

Remember in 2013 when Hanukkah and Thanksgiving aligned and the Internet nearly shat itself with mash-up recipes to tha NINES? American Jewish food bloggers everywhere came armed with challah stuffing and latke pumpkin pie, and cranberry sauce was stuffed into every single sufganiyah orifice in existence. History was made, mistakes were made, it was the single greatest food event in American Jewish food blogger history.

This recipe is based on one of my contributions to Thanksgivukkah that has lived on past all of that jazz. Brussels sprout latkes with balsamic Dijon sour cream (lightened up here with yogurt) were a mix of the classic potato latke and the Dijon-soaked Brussels sprouts that my mom makes every Thanksgiving. They’re the Brussels sprouts that made me love Brussels sprouts, because until then they were the gross evil villains that fell from the sky in Cloudy with a Chance of Meatballs.

Please enjoy this latke for the everyday.

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Ingredients

  • 4 large egg whites
  • 1 tablespoon lemon juice, plus more for serving
  • 4 cups lightly packed finely shredded Brussels sprouts (about 12 ounces)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ¾ cup flour or chickpea flour
  • Kosher salt and black pepper
  • 1 teaspoon crushed red pepper or Aleppo pepper
  • Flavorless oil, for frying
  • Balsamic Dijon Yogurt

Method

In a large bowl, whisk together the egg whites and lemon juice. Add the Brussels sprouts, onion, and garlic and stir to combine. Stir in the flour, ¾ teaspoon salt, a lot of turns of black pepper, and a few pinches of crushed red pepper or Aleppo pepper.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Using an ice cream scoop, scoop in about one-eighth of the Brussels sprout mixture and use a spatula to pat it out into a pancake. Cook on both sides until browned, 3 to 4 minutes on each side.

Remove to a plate lined with paper towels, sprinkle with salt and a squeeze of lemon, and serve with balsamic Dijon yogurt.

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