Brussels Sprout 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 

Latkes:

4 large egg whites

1 tablespoon fresh lemon juice, plus lemon wedges 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