epicurious
Brussels Sprout Latkes
From the cookbook "Coastal" by chef Scott Clark, these crisp vegetable fritters are served with a tangy feta dip and your favorite jam.
👥 6 Servings👤 Scott Clark📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●stove
📝 Preparation Steps
1
Feta Dip
2
In a small bowl, mix 8 oz. (230 g) sour cream and 4 oz. (115 g) aged feta, crumbled, until well combined. Do Ahead: The dip keeps in the fridge in an airtight container for up to 1 week; it’s addictive with raw veg or chips.
3
Brussels Sprout Latkes
4
Use a mandoline to shave 1½ lb. (680 g) large brussels sprouts ⅛" (3 mm) thick into a large bowl; discard stems. Repeat with 3 large shallots, halved lengthwise. Toss the sprouts and shallots to combine, pulling apart the sprout strands and shallot half-moons with your fingers.
large shallots, halved lengthwise3
5
Line a sheet pan with a silicone mat or parchment paper. Set a wire rack inside a second sheet pan and put it near the stove.
6
In a cast-iron pan, heat 1 Tbsp. avocado oil and 1 Tbsp. extra-virgin olive oil over medium-high. Add the sprouts, shallots, 8 to 10 cranks black pepper, and 2 pinches of kosher salt. Cook, stirring and moving the pan around to sweat out the moisture, about ⏱️ 4 minutes. Spread sprout mixture on the prepared sheet pan and stow it in the fridge to chill for ⏱️ 15 minutes.
. (230 g) sour cream8 oz. (115 g) aged feta, crumbled4 oz. avocado oil1 Tbsp. (60 ml) canola oil, divided4 Tbsp. extra-virgin olive oil1 Tbsplarge shallots, halved lengthwise3Kosher salt
7
Transfer the sprout mixture to a large bowl, add 2 large eggs, ½ cup (70 g) all-purpose flour, 1 tsp. baking powder, and 1 tsp. kosher salt. Using your hands, massage everything together to make a stiff batter. It should hold together in a ball when squeezed.
large eggs2. (230 g) sour cream8 oz. (115 g) aged feta, crumbled4 oz. baking powder1 tsp. (60 ml) canola oil, divided4 TbspKosher salt
8
In a cast-iron pan over medium-high, heat 2 Tbsp. canola oil. Using your hands, form a palm-size latke that is about ½" (13 mm) thick. Add it to the pan and repeat to make two more latkes. Cook them, flipping once, until crisp and caramelized, 1 to 1½ minutes per side. Set the latkes on the wire rack and season them with salt. Repeat with the remaining canola oil and latke batter. Serve the latkes warm with the feta dip.
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