Brussels Sprout Pancakes
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
Finely shred the brussels sprouts using the shredding disc of a food processor (or shred using a knife).
Grate the onion using the grating disc or a grater.
Combine sprouts, onion, garlic, parsley, eggs, flour, salt, and pepper in a large bowl, stirring to combine.
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.
Cook until golden, about 3-5 minutes per side.
Serve with sour cream.
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!