A fun and different take on Brussels Sprouts and Mashed Potatoes. A great side dish for those enjoying Gluten Free meals, tasty with Turkey Gravy or a dollop of Sour Cream.
Vegetarian, Gluten Free
RECIPE SOURCE The Oregonian, Nov 09, 2016
Yield about 18-20 latkes
- 1 pound Brussels sprouts, trimmed
- 1 pound russet potatoes, peeled and cut into chunks
- 1 large yellow onion, cut into chunks
- 3 large eggs
- 1/3 cup potato starch (or AP/Rice flour would work too)
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Flavor Notes: See Below
- Vegetable or canola oil for frying, about 1/2 cup
- Place Brussels sprouts in food processor and chop roughly. Transfer to large bowl. Chop the potatoes and onion in the processor until well diced, then transfer them to a kitchen towel. Wring out as much moisture as possible.
- Slightly beat the eggs, then add to the sprouts with the potatoes and onion, potato starch, and salt and pepper. Combine well.
- Heat oil in a large cast-iron skillet over medium-high heat. When oil is hot, scoop the mixture with a 1/4 cup measuring cup or ice cream scoop into the oil and flatten with the back of a spatula. Cook for 1-2 minutes, just until edges are starting to brown, then flip and cook the other side.
- Remove from the pan onto a baking sheet lined with newspaper and then paper towels. Keep in a barely warm oven while frying remaining batches; it should take about four batches to fry them all.
- Flavor Notes: Spices and herbs can be added with the potato starch. A couple teaspoons of ground cumin changes the whole character of the latkes. Marjoram, paprika, or finely chopped garlic also work nicely.