Brussels Sprout Pancakes

 
Brussels Sprout Pancakes main 2.jpg

Active time: 45 minutes
Total time: 45 minutes
Serves: 4-6 (makes 12 pancakes)

Serve up something different this Hanukkah with these vegetable-packed brussels sprouts pancakes! Brussels sprouts used to get a bad reputation, but they are a surprisingly versatile vegetable. We’re replacing potatoes with shredded sprouts, mixed with onion, fresh parsley, and garlic, for a delicious, veggie-packed latke alternative. 

Equipment

  • Food processor (optional)

Ingredients

  • ½ lb brussels sprouts, shredded (~3 cups)

  • ½ medium yellow onion, grated

  • 3 cloves garlic, chopped

  • ¼ cup parsley, fresh 

  • 2 large eggs

  • ½ cup all-purpose flour

  • 1 tsp sea salt

  • ½ tsp black pepper

  • Vegetable oil for frying

Preparation

  1. Finely shred the brussels sprouts using the shredding disc of a food processor (or shred using a knife). 

  2. Grate the onion using the grating disc or a grater.

  3. Combine sprouts, onion, garlic, parsley, eggs, flour, salt, and pepper in a large bowl, stirring to combine.

  4. Heat ¼ inch oil in a deep pan over medium heat. Working in batches, scoop ¼ cup of the brussels sprout mixture into the hot oil. Flatten with a spatula.

  5. Cook until golden, about 3-5 minutes per side. 

  6. Serve with sour cream. 

  7. Enjoy!

Notes

  • Purchase pre-shredded brussels sprouts for a shortcut that doesn’t compromise on taste!

  • Serve these with a poached egg for an easy weeknight meal!