Brussels Sprouts Latkes Recipes

BRUSSELS-SPROUT LATKES

Steps:

• In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and Brussels sprouts. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
• Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
• Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine. Let mixture stand 10 minutes.
• Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with sour cream, jam, and dill.

BRUSSELS SPROUTS LATKES

Steps:

• Heat oil to 350 degrees F in a small, deep pan. Using a small pan will allow for a deeper layer of oil.
• Cut the stems off the Brussels sprouts, and cut each sprout in half. Place in a food processor, and blend until finely chopped.
• Peel the potatoes and cut into chunks. Place in a food processor, and blend until finely chopped. If available, use a juicer to remove the excess moisture from the potatoes. Otherwise, squeeze the moisture out using a kitchen towel.
• Mix Brussels sprouts, potatoes, diced chives, and chopped marjoram in a large bowl until combined.
• Beat eggs separately, then add to the bowl with the vegetables. Mix together with breadcrumbs, paprika, salt, white pepper, and black pepper. Mix thoroughly until fully blended.
• Place the entire mixture in a strainer, and press downward to push out whatever moisture remains. Potatoes are very moist, and will cause the latkes to fall apart in the pan if this isn't done.
• Use an ice cream scoop to form the mixture into a ball, then flatten the ball out to make a patty shape. Repeat several times on a plate or cutting board so they'll be ready. As latkes are cooking, repeat this process to refill the plate and have them ready.
• Recheck the temperature of the oil in the pan. Lower the heat if necessary to keep the temperature around 350 degrees: oil heats up fast and retains the heat. Overly hot oil will burn the latkes.
• NOTE: It may be necessary to use a bench scraper to remove the patties from the plate or cutting board.
• Add as many patties to the pan as you can without crowding the pan. Cook for a few minutes, then flip over using a spatula when you see the bottom of the latke starting to brown. Cook for a few more minutes, then remove from pan and place on a paper towel to soak up the oil.
• Repeat until all latkes are cooked. Serve with sour cream if desired. If storing for later, allow latkes to cool fully, then refrigerate in a container using a fresh paper towel between layers.

SOUTHERN-STYLE BRUSSELS SPROUTS WITH LARDONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
• Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
• Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
• Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
• While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
• Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.