- Root vegetables
- Potato side dishes
A different take on the traditional German potato pancake. For a veggie version, just leave out the bacon.
Buckinghamshire, England, UK
1 person made this
IngredientsMakes: 8 pancakes
- 100g Brussels sprouts
- 1 medium potato, finely grated
- 1 egg
- 1 tablespoon plain flour
- salt and pepper, to taste
- 1 slice bacon, chopped in 1cm squares
- 1/4 teaspoon cumin seeds (optional)
- sunflower oil, as needed for cooking
MethodPrep:25min ›Cook:30min ›Ready in:55min
- Preheat the oven to 200 C / Gas 6.
- Prepare the sprouts by trimming off the base, halving them, then slicing finely. Add to a mixing bowl and separate the leaves. Add the potato, egg, flour, seasoning, bacon and cumin seeds (if using)and mix well.
- Heat some oil in a large frying pan over a medium heat. Add a tablespoon of the mixture for each pancake and fry until golden brown, taking care not to overcrowd the pan. Flip the pancake and cook the other side until golden brown then transfer to an ovenproof dish.
- Bake in the preheated oven for 10 to 15 minutes to finish off if necessary. Remove from the oven and serve.
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- 1/3 cup potato starch
- 1/4 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- 1 pound russet potatoes (about 2)
- 1 medium onion (8 ounces)
- 1 pound Brussels sprouts, trimmed
- 3 large eggs, lightly whisked
- Safflower oil, for frying
- Flaky salt, sour cream, lingonberry jam, and chopped fresh dill, for serving
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.
More easy tasty side dishes
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Brussels Sprout Fritters
- Author: Jordan Cord
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 8 1 x
These crispy fritters are made with shaved brussels sprouts and a few simple ingredients. Perfect for breakfast and brunch, or a savory side dish!
- 1 lb. brussels sprouts
- 3 green onions, finely chopped
- ¼ cup gluten free all-purpose flour*
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 egg
- 2 - 4 Tablespoons olive oil
- Remove the hardy stalk near the base of the sprouts and the outermost leaves as needed. Thoroughly wash the sprouts.
- Using a mandolin or a knife, chop the brussels sprouts horizontally as thin as possible.
- Set sprouts aside in a medium bowl. Massage them to separate and fluff after they're chopped. Yes – I just told you to massage brussels sprouts.
- Add green onions and toss to combine.
- In a separate bowl, whisk together flour, salt, pepper, and garlic powder.
- Add dry ingredients and the egg to the bowl with brussels sprouts mixture. Mix thoroughly. Allow to rest for 10 minutes.
- In a large skillet, add oil and bring to medium-high heat. Start with 2 tablespoons and add more if the skillet begins to dry out. These don't need to be "deep-fried" – they just need enough oil to prevent sticking.
- Measure out the brussels sprouts mixture into 2 tablespoon portions and carefully add them to the skillet. Use a spatula to flatten the fritters. Cook 2-3 minutes per side.
- Set the fritters aside on a plate lined with paper towel. Allow to cool slightly – then enjoy!
- I suggest serving these alongside eggs, avocado toast, and maybe mimosas. )
*We used gluten-free, but you could also use regular all purpose flour.
*This recipe has been made with vegan egg substitutes and was successful!
Ingredients Potato Brussels Sprouts Gratin
1.6 lb potatoes
2.2 lb Brussels sprouts
3/4 cup heavy cream
0.5 lb grated cheese
1.1 lb ground beef
1 tbsp clarified butter or oil
salt, pepper, nutmeg, sweet paprika to taste
1 dash sugar
milk as needed
How to make this easy gratin recipe?
Sauté onions and baby potatoes (aka new or creamer potatoes) in butter and olive oil. Full ingredient amounts and complete instructions listed in the recipe card below.
Add in the Brussels sprouts and minced garlic. Toss to combine.
Pour heavy cream over the vegetables and then top with shredded cheese and Panko breadcrumbs. Dot with butter pieces.
Bake at 400 degrees F for 20-25 minutes until the vegetables are tender. Sprinkle with fresh parsley. Enjoy!
Brussels Sprout Latkes Recipe
I think I’ve mentioned this before, but I learned how to make latkes from an unlikely source — my Puerto Rican mother-in-law, who like me, also did not grow up Jewish. But let me tell you something. That woman makes the best latkes I have ever had. The. Best. And I’ve had a lot. They’re a cross between lacy and meaty, with the perfect crispiness and seasoning. No one even cares what else is on the Hanukkah dinner menu since we all practically make a meal of latkes as they come out of the frying pan.
Since there are still 4 nights of Hanukkah left, I thought I would squeeze in this recipe. Full disclosure though, these are not my mother-in-law’s latkes. She wouldn’t dare mess around with Brussels sprouts or anything too healthy. She’s pretty straightforward — all potato and onion. And no one complains. But I taught these in my classes this month and everyone has been raving. Personally, I would love to substitute a little more Brussels sprout for potato, but my family stopped me here, the point where they couldn’t tell there were Brussels sprouts in there. I am crazy for Brussels sprouts and love the taste, so I think a little more would be a good thing.
I originally got the idea for using Brussels sprouts from my talented friend, Phoebe Lapine, who has a blog called “Feed Me Phoebe.” She actually makes her latkes with all Brussels sprouts! How about that? And she serves them up with an anchovy aioli. So fun to be young and cooking for not picky children. I would love anchovy aioli. I digress. I merely took my basic latke recipe and subbed in 1/2 pound of Brussels sprouts which I sliced in my food processor. And yes, I use a food processor to make latkes. They do not taste better when the potatoes and onions are grated by hand. That is an old wives tale meant to make all the ladies who lost their knuckle skin feel better. Using a food processor is awesome, fun and the way to go. See my post for how to use your food processor if this intimidates you. If you know how to use a toaster oven, you can use a food processor!
A couple of latke-making tips:
- Latkes taste best right out of the frying pan. But you can make them ahead and freeze them if you want. Fry them until the are barely golden, i.e. underdone, and freeze them in one layer on a sheet pan. Once they are frozen, scoop them up and store them in a container or a resealable bag until ready to use them. Bake them frozen on a cookie sheet at 425 degrees until hot and crisp, about 10-15 minutes, and serve.
- You can also make them an hour ahead and keep them warm in one layer in the oven at 200 degrees.
- Do not make the latke mixture ahead of time though. It will turn all shades of ugly.
- Frying, as opposed to baking, makes them taste the best, so just let go of the fact that you will be overheating your oil and crating all sorts of inflammatory particles and free radicles. Life is about balance. Enjoy the fried latkes.
- You can use any number of binders including matzoh meal, potato starch, all-purpose flour, panko crumbs and even ground up cereal. I use potato starch if I am serving to anyone gluten-free, but I think it also makes a lighter latke.
- Do squeeze the living daylights out of your potatoes and onions. The less moisture, the crispier the latkes. I posted a picture of me on Instagram squeezing the mixture in an extra-large nut milk bag. Best method ever. Then just wash the bag in soapy water and let air dry. I only use this one for veggies, not making nut milk. This is the one I use and it’s $9 on amazon. You’ll have it for years. Otherwise use a thin flour sack towel or cheesecloth.
- When the bottom of the bowl starts to get liquidy, just pull the mixture from the top. You don’t want a drippy, soaking wet mixture. The latkes won’t be crispy and the oil will splatter everywhere.
If you do celebrate Hanukkah, have a joyful rest of the holiday. For everyone else, I’ve got you covered with some fab Christmas and party recipes coming up!
- 650g potatoes, chopped into quarters
- 6 rashers of back bacon, finely diced
- 250g Brussels sprouts, shredded
- Oil, for frying
- Freshly ground black pepper, to taste
Place the potatoes in a large pan of water and bring to the boil, then simmer for 8-10 minutes or until tender.
Fry the bacon in a frying pan with a dash of oil until crisp, then remove with a slotted spoon and set aside. Tip the shredded sprouts into the same pan and stir until wilted and tender.
Once the potatoes are done, drain them and roughly crush them with a potato masher or a fork.
Tip the bacon and potatoes into the frying pan with the sprouts. Over a low heat season with black pepper and stir to combine, making sure you incorporate any meaty bits from the bottom of the pan, then serve while hot.
*All information included in this recipe has been provided by Produce World.
Steak Diane with Crispy Garlic Potatoes and Brussels Sprouts
Preheat oven to 450°. Toss first 6 ingredients, 3 1/2 tablespoons olive oil, and 1 teaspoon salt together in a large mixing bowl. Spread mixture in a single layer onto a large rimmed baking sheet. Roast 20 minutes or until potatoes and Brussels sprouts are tender and browned, stirring halfway through cooking time. Meanwhile, pat steaks dry with a paper towel. Season steaks on both sides with cracked black pepper and 2 teaspoons salt. Heat 1 tablespoon butter and remaining 2 tablespoons olive oil in a large stainless steel or cast iron skillet over high heat. Add steaks and cook, flipping often, 5 to 6 minutes per side or until a thermometer inserted into thickest portion registers 130° (medium). Remove steaks from skillet cover loosely with aluminum foil. Reduce heat to medium, and add mushrooms and shallots to skillet cook, stirring often, 1 to 2 minutes. Add minced garlic, and cook 1 more minute. Add brandy, stirring to deglaze skillet cook 2 minutes or until reduced by half. Stir in beef stock, mustard, and Worcestershire bring to a simmer, and cook 3 minutes. Reduce heat to medium, and stir in cream and remaining 2 tablespoons butter until butter melts. Cut steaks into 1/2-inch slices top with mushroom sauce, and garnish, if desired. Serve with potatoes and Brussels sprouts.
Brussels Sprouts Latkes Are the Ultimate Side Dish
Who doesn't love crisp, golden-brown potato latkes? Well, we took the classic fritters and spruced them up using fall's best vegetable. We present to you brussels sprouts latkes.
1 small onion, peeled and halved
1 large russet potato, peeled
1 pound brussels sprouts, trimmed and finely shredded (or 4 cups of pre-shredded brussels sprouts)
1 egg white, lightly whisked
⅓ cup all-purpose flour, or more as needed
Salt and freshly ground black pepper
Neutral oil (like canola, peanut or olive)
Sour cream, as needed for serving
1. 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.
2. If the towel is very damp, open it to a new section or get a clean towel. Place the box grater on top of the towel again and grate the potato on the coarse section of the grater. When it&rsquos grated, squeeze out the moisture as you did with the onion. Transfer the grated potato to the bowl with the onion.
3. In the large bowl, toss the onion with the potato and brussels sprouts to combine. Stir in the eggs, egg white, flour, salt and pepper, and mix until fully combined.
4. In a large skillet, heat 1 inch of oil over medium heat. Working in batches, scoop ½ cup of the brussels sprouts mixture into the hot oil. Use a spatula to flatten slightly. Cook until golden and crisp, 3 to 5 minutes per side.
5. Repeat until all the latkes are made. Serve immediately, garnished with flaky salt and sour cream on the side for dipping.