Dinner

Brussels Sprouts Latkes with Dijon Yogurt Sauce Recipe

ByNoah Steele December 19, 2025December 19, 2025

Introduction

These Brussels Sprouts Latkes are a delicious twist on a classic favorite, combining crispy potatoes with fresh Brussels sprouts and leeks. Served with a tangy Dijon yogurt sauce, they make a perfect appetizer or side dish that’s both flavorful and light.

A white square plate holds five golden-brown vegetable fritters with visible green and dark brown bits, stacked unevenly mostly on the left side of the plate. On the upper left corner of the plate, there is a small white round bowl filled with a creamy white sauce with specks of seasoning. Next to the bowl is a bright yellow lemon wedge. A sprig of green parsley adds a touch of color near the fritters. The plate sits on a white marbled surface with a silver fork on the right side of the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Nonfat Plain Greek Yogurt
2 tablespoons Dijon Mustard

2 tablespoons Maple Syrup
Salt, to taste

Ground Black Pepper, to taste
Olive Oil, as needed

2 cups Potato
2 cups Brussels Sprouts
1 cup Leek

Juice of 1/2 Lemon
1 teaspoon Salt
1/4 teaspoon Ground Black Pepper

4 Eggs
1/2 cup All-Purpose Flour
Frying Oil, as needed

Instructions

Step 1: In a bowl, combine the Greek yogurt, Dijon mustard, maple syrup, salt, pepper, and olive oil. Mix until smooth and set aside to let the flavors meld.
Step 2: Wrap the potatoes in a clean towel and squeeze firmly to remove as much moisture as possible. In a large bowl, mix the squeezed potatoes with chopped Brussels sprouts, chopped leek, lemon juice, salt, and ground black pepper.
Step 3: Stir in the eggs and all-purpose flour until the mixture holds together but is not too wet.

Step 4: Pour frying oil into a large sauté pan to cover about 1/4-inch and heat over medium. Test the oil by dropping a small piece of potato in; it should sizzle immediately when ready.
Step 5: Working in batches, scoop a golf ball-sized amount of the mixture into the hot oil. Use a spatula to gently flatten each dollop into a patty. Fry for 3 to 5 minutes on each side until golden brown and crispy. Drain on paper towels.
Step 6: Serve the latkes warm, topped with a dollop of the Dijon yogurt sauce. Enjoy!

Tips & Variations

For extra crispiness, make sure to remove as much moisture as possible from the potatoes before mixing.
You can substitute leeks with finely chopped green onions or shallots for a different but complementary flavor.
If you prefer, swap the Greek yogurt sauce for sour cream or add fresh herbs like dill or chives to brighten the sauce.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to preserve crispiness or in an oven preheated to 350°F (175°C) for about 10 minutes. Avoid microwaving, as it can make them soggy.

How to Serve

The image shows a white rectangular plate on a white marbled surface with five golden-brown vegetable fritters that have a rough, crispy texture and visible green bits inside. On the top right corner of the plate is a small white bowl filled with a creamy, pale sauce with specks of seasoning. Next to the bowl is a bright yellow lemon wedge. A small sprig of green parsley rests near the fritters. A silver fork is placed at the bottom right edge of the frame on the white marbled surface. The colors are warm and inviting against the bright green background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for texture and flavor, but if using frozen, thaw and drain them well before mixing to avoid excess moisture in the batter.

Is there a gluten-free alternative to all-purpose flour here?

Yes, you can replace all-purpose flour with gluten-free flour blends or almond flour, though the texture might be slightly different. You may need to adjust the amount to achieve the right consistency.