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The accidental brussels sprouts latkes

A couple of years ago, just before Chanukah, I heard Akasha Richmond on KCRW describing how her kitchen manager had over-ordered Brussels sprouts (to the tune of 50 pounds).
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November 24, 2015

A couple of years ago, just before Chanukah, I heard Akasha Richmond on KCRW describing how her kitchen manager had over-ordered Brussels sprouts (to the tune of 50 pounds). In desperation she decided to add the extra Brussels sprouts to her latkes.  That’s the way great inventions happen.  

Akasha didn’t provide any further details, so I don’t know how similar our two versions are. But mine have been a huge hit at my Chanukah parties and will definitely be making an appearance this year.

I usually make sweet potato latkes to go along with the Brussels sprouts ones, and if you’re offering two or three types of latkes, the quantities in this recipe will serve at least 16. But if you’re serving these on their own (perfectly satisfactory!) I’d plan on this recipe serving eight. Make sure you have a food processor on hand if at all possible. It will make your preparations that much easier.

POTATO AND BRUSSELS SPROUTS LATKES

  • 2 pounds russet potatoes
  • 1 small onion 
  • 5 large eggs 
  • 1/4 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 pound Brussels sprouts
  • 1 cup canola oil

 

Peel the potatoes and shred them in a food processor (or grate them by hand).  Put the grated potatoes in a colander perched over a bowl, and let them drain for 15 minutes. Discard the liquid from the bowl, but keep the starch that remains at the bottom of the bowl.

Peel the onion, and grate it in the food processor (or by  hand).

In a large bowl, mix the starch from the potatoes with the grated onion, eggs, flour, salt and pepper.

Trim the ends off the Brussels sprouts, and run them through the fine slicing disc of your food processor (or slice them vertically into thin slices). Add the sliced Brussels sprouts to the bowl with the egg-onion mixture and grated potatoes.  

Heat the canola oil in a large sauté pan, then adjust heat to medium. Drop heaping teaspoonsful of the batter into the pan, and fry until golden brown, turning them over so both sides are done. If they’re getting dark too quickly and seem to be burning, lower the heat.  

Remove latkes from pan, drain on paper towels, and sprinkle a bit of extra salt on top, if desired.

Makes 8 servings.

Hava Volterra is chef and owner of Hava’s Kitchen in Santa Monica

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