Spicy Brussels Sprouts Latkes

I’ll be honest—I used to think latkes could only be made one way: shredded potatoes, onions, and that’s it. That’s how I grew up eating them, and I never questioned it. But then one year I had way too many brussels sprouts in my fridge after Thanksgiving, and I thought, why not?

Turns out, brussels sprouts make really good latkes. They’re a little lighter than the potato version, and when you add dried cranberries to the mix, you get these little pops of sweetness that balance out the savory perfectly. The best part? They’re just as crispy on the outside and tender on the inside as traditional latkes, but they come together even faster since there’s no wringing out excess water from potatoes.

What Kind of Brussels Sprouts Should I Use?

Fresh brussels sprouts are definitely the way to go for this recipe, and you’ll want to look for ones that are firm, bright green, and tightly packed. Smaller to medium-sized sprouts tend to be sweeter and less bitter than the larger ones, which makes them perfect for latkes. You can buy them already shredded to save time, but I find that shredding them yourself with a food processor or box grater gives you more control over the texture. Just make sure to remove any wilted or yellowed outer leaves before you start shredding, and give them a good rinse to get rid of any dirt.

Options for Substitutions

These latkes are pretty forgiving when it comes to swapping ingredients:

• Brussels sprouts: You can substitute shredded cabbage or kale if brussels sprouts aren’t available. Just make sure to squeeze out any excess moisture before mixing with the other ingredients.
• White onion: Yellow or red onions work just as well here. Shallots are also a nice option if you want a milder onion flavor.
• All-purpose flour: For a gluten-free version, try using chickpea flour or a gluten-free flour blend. You might need to adjust the amount slightly to get the right consistency – the mixture should hold together when pressed.
• Dried cranberries: Feel free to swap these with dried cherries, raisins, or even chopped dried apricots. If you’re not into sweet additions, you can leave them out completely.
• Egg: For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or 2 tablespoons of aquafaba.
• Sour cream: Greek yogurt makes a great substitute, or try crème fraîche for something a bit richer. For dairy-free, use coconut yogurt or cashew cream.

Watch Out for These Mistakes While Cooking

The biggest mistake when making latkes is not squeezing out enough moisture from the shredded brussels sprouts, which leads to soggy, falling-apart patties instead of crispy ones – use a clean kitchen towel or cheesecloth to wring out as much liquid as possible before mixing with the other ingredients.

Another common error is making the latkes too thick, so aim for patties about ¼-inch thick and press them down gently with your spatula while cooking to ensure they get crispy all the way through.

The oil temperature is crucial here – if it’s not hot enough (around 350°F), your latkes will absorb too much oil and turn greasy, but if it’s too hot, they’ll burn on the outside while staying raw inside.

Finally, resist the urge to flip them too early or too often, as latkes need at least 3-4 minutes per side undisturbed to develop that golden, crunchy exterior we’re all after.

What to Serve With Brussels Sprouts Latkes?

These latkes make a great appetizer or side dish for any meal, and they’re especially good during the holidays. I love serving them alongside roasted chicken or brisket for a complete dinner, and the sour cream on top pairs nicely with the savory flavors. If you’re making them as an appetizer, set out a few different dipping sauces like applesauce, Greek yogurt mixed with herbs, or even a honey mustard for variety. They also work well as part of a brunch spread with scrambled eggs, smoked salmon, and a fresh fruit salad on the side.

Storage Instructions

Store: These latkes are best enjoyed fresh and crispy, but you can keep leftovers in an airtight container in the fridge for up to 3 days. Just know they’ll lose some of their crunch, but the flavor will still be there.

Freeze: You can freeze cooked latkes for up to 2 months. Layer them between parchment paper in a freezer-safe container so they don’t stick together. This is great if you want to make a big batch ahead of time for a party or holiday meal.

Crisp Up: To bring back that crispy texture, reheat your latkes in a 375°F oven for about 10 minutes, flipping halfway through. You can also use an air fryer at the same temperature for 5-7 minutes. The microwave will warm them up, but they won’t get crispy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 10-13 g
• Fat: 38-48 g
• Carbohydrates: 75-85 g

Ingredients

For the latkes:

• 1/4 tsp red chili pepper flakes (optional but recommended)
• 1 egg (room temperature)
• 1/2 lb brussels sprouts (trimmed and thinly sliced)
• 1/3 cup dried cranberries (I use Ocean Spray)
• 1/2 cup vegetable oil for frying (or any neutral oil)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/4 cup white onion (finely minced)
• 6 tbsp all-purpose flour (I like King Arthur)

For serving:

• sour cream (for dipping)
• kosher salt

Step 1: Prepare the Brussels Sprouts Mixture

• 1/2 lb brussels sprouts
• 1/4 cup white onion
• 1 egg
• 1 tbsp olive oil
• 6 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/4 tsp red chili pepper flakes
• 1/3 cup dried cranberries

First, ensure your Brussels sprouts are properly trimmed and then thinly sliced.

Finely mince the white onion.

In a large bowl, combine the sliced Brussels sprouts, minced onion, room temperature egg, olive oil, all-purpose flour, kosher salt, red chili pepper flakes (if using), and dried cranberries.

Mix thoroughly until all ingredients are well incorporated; I like to ensure everything is evenly distributed so each latke gets a bit of every flavor.

Step 2: Heat Oil and Form Latkes

• 1/2 cup vegetable oil for frying

Pour about 1/2 cup of vegetable oil into a large skillet or frying pan, ensuring it covers the bottom with about 1/4 inch of oil.

Heat the oil over medium-high heat until it shimmers and a small drop of the Brussels sprout mixture sizzles immediately upon contact.

While the oil heats, form the Brussels sprout mixture into 1/2-inch thick patties.

You can make them about 2-3 inches in diameter.

Step 3: Fry the Latkes Until Golden

Carefully place the formed patties into the hot oil, making sure not to overcrowd the pan.

Fry the latkes for approximately 3 minutes per side, or until they reach a beautiful golden-brown color and are crispy.

Adjust the heat as needed to prevent burning but ensure even cooking.

I always ensure the oil is hot enough to get a good crisp crust – that’s key for a great latke!

Step 4: Drain and Season

• kosher salt
• sour cream

As the latkes finish cooking, transfer them to a plate lined with paper towels to blot away any excess oil.

While they are still warm, lightly sprinkle them with additional kosher salt to enhance their flavor.

Serve the hot latkes immediately with a dollop of sour cream on the side for dipping.