Description

This recipe features crispy Brussels Sprouts Latkes served with a tangy Dijon Yogurt Sauce. Combining shredded potatoes, Brussels sprouts, and leeks fried to golden perfection, these latkes offer a nutritious twist on a classic dish. The Dijon Yogurt Sauce adds a creamy, slightly sweet, and tangy complement that elevates each bite, making it perfect for brunch, snacks, or as an appetizer.

Ingredients

Scale

For the Dijon Yogurt Sauce

1 cup Nonfat Plain Greek Yogurt
2 tablespoon Dijon Mustard
2 tablespoon Maple Syrup
Salt, to taste
Ground Black Pepper, to taste
Olive Oil, as needed (to adjust consistency)

For the Latkes

2 cup grated Potato
2 cup shredded Brussels Sprouts
1 cup chopped 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 (for frying)

Instructions

Prepare the Dijon Yogurt Sauce: In a bowl, combine 1 cup Nonfat Plain Greek Yogurt, 2 tablespoons Dijon Mustard, 2 tablespoons Maple Syrup, salt and ground black pepper to taste, and olive oil as needed to reach your desired sauce consistency. Mix well and set aside to allow flavors to meld.
Remove Potato Moisture: Wrap the 2 cups grated potato in a clean towel and squeeze firmly to remove as much moisture as possible. This step is essential to achieve crispy latkes.
Mix Vegetables: In a large mixing bowl, combine the squeezed potatoes, 2 cups shredded Brussels sprouts, 1 cup chopped leek, juice of half a lemon, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix until evenly distributed.
Add Binding Ingredients: Stir in 4 eggs and 1/2 cup all-purpose flour into the vegetable mixture until well combined. This mixture forms the batter for the latkes.
Heat Frying Oil: Pour frying oil into a large sauté pan to cover about 1/4-inch depth. Heat over medium heat. To test readiness, drop a small piece of potato into the oil; it should sizzle immediately when the oil is hot enough.
Fry Latkes: Working in batches, scoop a golf ball-sized dollop of the latke batter and carefully place it into the hot oil. Use a spatula to gently flatten each dollop into a patty shape. Fry for 3 to 5 minutes on each side, or until golden brown and crisp. Once done, transfer the latkes to a paper towel-lined plate to drain excess oil.
Serve: Serve the latkes warm, topped with a generous dollop of the prepared Dijon Yogurt Sauce. Enjoy immediately for the best texture and flavor.

Notes

Removing excess moisture from the potatoes is critical to prevent soggy latkes and ensure crispiness.
You can adjust the consistency of the yogurt sauce by adding more olive oil or maple syrup according to taste and texture preference.
Use a neutral oil with a high smoke point for frying, such as canola or vegetable oil, for best results.
These latkes are best served immediately to maintain their crispiness but can be kept warm in a low oven if needed.
Leftovers can be reheated in an oven or air fryer to restore crisp texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: Brussels Sprouts Latkes, Dijon Yogurt Sauce, crispy latkes, vegetable latkes, healthy latkes, brunch recipe, appetizer, Greek yogurt sauce