Brussels Sprout Latkes

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 8 latkes
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Balsamic Dijon Sour Cream:

1 cup sour cream

2 tablespoons Dijon mustard 

2 tablespoons honey 

1 tablespoon balsamic vinegar 

1/4 teaspoon kosher salt 


4 large egg whites

1 tablespoon lemon juice, plus more for serving 

4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts

1 medium onion, finely chopped 

2 cloves garlic, minced 

3/4 cup all-purpose or chickpea flour 

Kosher salt and freshly ground black pepper 

Crushed red pepper flakes

Canola or vegetable oil, for frying 


  1. For the balsamic Dijon sour cream: Mix together the sour cream, mustard, honey, vinegar and salt in a medium bowl. Set aside.
  2. For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.
  3. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook on until browned, 3 to 4 minutes on each side. Repeat with remaining batter.
  4. Remove to the paper towels, sprinkle with salt and a squeeze of lemon and serve with balsamic Dijon sour cream on the side.