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.

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.

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!

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.