BRUSSELS-SPROUT LATKES
Why not sneak some greens into your latkes? Here, equal parts Brussels sprouts and potatoes give the savory pancakes a wonderful nutty flavor.
Provided by Martha Stewart
Categories Appetizers
Time 1h15m
Yield Makes 24
Number Of Ingredients 9
Steps:
- In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and Brussels sprouts. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
- Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
- Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine. Let mixture stand 10 minutes.
- Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with sour cream, jam, and dill.
MAPLE ROASTED BRUSSELS SPROUTS WITH BACON
Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.
Provided by stefychefy
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
- Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g
BRUSSELS SPROUTS LATKES
I was going to make a brussels sprouts-only patty, but I decided to mix in an equal amount of potato instead. The result was incredible! This is something that's so flavorful that you can seriously enjoy it by itself. But, if you like, treat it like a latke, and serve it with sour cream.
Provided by Late Night Gourmet
Categories Potato
Time 40m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil to 350 degrees F in a small, deep pan. Using a small pan will allow for a deeper layer of oil.
- Cut the stems off the Brussels sprouts, and cut each sprout in half. Place in a food processor, and blend until finely chopped.
- Peel the potatoes and cut into chunks. Place in a food processor, and blend until finely chopped. If available, use a juicer to remove the excess moisture from the potatoes. Otherwise, squeeze the moisture out using a kitchen towel.
- Mix Brussels sprouts, potatoes, diced chives, and chopped marjoram in a large bowl until combined.
- Beat eggs separately, then add to the bowl with the vegetables. Mix together with breadcrumbs, paprika, salt, white pepper, and black pepper. Mix thoroughly until fully blended.
- Place the entire mixture in a strainer, and press downward to push out whatever moisture remains. Potatoes are very moist, and will cause the latkes to fall apart in the pan if this isn't done.
- Use an ice cream scoop to form the mixture into a ball, then flatten the ball out to make a patty shape. Repeat several times on a plate or cutting board so they'll be ready. As latkes are cooking, repeat this process to refill the plate and have them ready.
- Recheck the temperature of the oil in the pan. Lower the heat if necessary to keep the temperature around 350 degrees: oil heats up fast and retains the heat. Overly hot oil will burn the latkes.
- NOTE: It may be necessary to use a bench scraper to remove the patties from the plate or cutting board.
- Add as many patties to the pan as you can without crowding the pan. Cook for a few minutes, then flip over using a spatula when you see the bottom of the latke starting to brown. Cook for a few more minutes, then remove from pan and place on a paper towel to soak up the oil.
- Repeat until all latkes are cooked. Serve with sour cream if desired. If storing for later, allow latkes to cool fully, then refrigerate in a container using a fresh paper towel between layers.
Nutrition Facts : Calories 93.9, Fat 6.7, SaturatedFat 1, Cholesterol 27.9, Sodium 741.1, Carbohydrate 7, Fiber 1.4, Sugar 0.7, Protein 2.3
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- Place a large, clean kitchen towel on your counter and place a box grater on top of it. Grate the onion on the coarse section of the grater. Remove the grater, wrap the grated onion in the towel and squeeze over a large bowl (or your sink) to remove excess moisture. Transfer the onion to a large bowl.
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- Preheat oven to 450. Line 2 large rimmed baking sheets with unbleached parchment paper, then brush lightly with avocado oil.
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