You might like potato latkes, however you'll LOVE Molly's Brussels sprout latkes that she produces Hanukkah!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh accepts her nation life and makes dishes motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Brussels Sprout Latkes
DISH COURTESY OF MOLLY YEH
Level: Easy
Overall: 35 min
Active: 35 min
Yield: 8 latkes

Components

Balsamic Dijon Sour Cream:

1 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt

Latkes:

4 big egg whites
1 tablespoon fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly loaded carefully shredded Brussels sprouts
1 medium onion, carefully sliced
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and newly ground black pepper
Squashed red pepper flakes
Canola or vegetable oil, for frying

Directions

For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.

For the latkes: Blend together the egg whites and lemon juice in a large bowl. Include the Brussels sprouts, onion and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.

Line a plate with paper towels. Heat a thin layer of oil in a big frying pan over medium-high heat till shimmering. Scoop an eighth of the mix (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Prepare up until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.

Eliminate to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.

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Molly Yeh's Brussels Sprout Latkes|Girl Meets Farm|Food Network