My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.
Recipe: Brussels Sprout Latkes
- 1/2 pound yukon gold potatoes (2 medium sized potatoes)
- 1/2 pound Brussels sprouts (about 12 sprouts)
- 2 large eggs
- 1/4 cup matzo meal
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 green onion, chopped
- Freshly ground black pepper
1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.