Brussels Sprouts Latkes

By Chef Shana Larsen

Brussels Sprouts Latkes

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


  1. 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.
  2. Slightly beat the eggs, then add to the sprouts with the potatoes and onion, potato starch, and salt and pepper. Combine well.
  3. 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.
  4. 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.
  5. 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.