Brussels Sprouts and Potato Latkes with Creme Fraiche

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Brussels Sprouts and Potato Latkes with Creme Fraiche

Serves 4-6 as a side dish 

1/2 pound brussels sprouts, shredded 
1/2 pound russet potatoes, peeled, grated and moisture squeezed out with paper towels
1/2 teaspoon paprika 
1 large egg sea salt and pepper to taste
About 1/2 cup creme fraiche for dipping 
1 tablespoon minced chives (optional topping for creme fraiche) 
oil for frying 


In large bowl, combine shredded brussels sprouts, grated potatoes, paprika, egg, sea salt and pepper. In a large sauce pan over medium high heat, heat about 1/2-inch of oil to 375 degrees F. Scoop about 2 tablespoons worth of the latke mixture and gently place in hot oil. Press down on the latkes until they are flat. Repeat this process with the latkes until the pan is full, but not crowded with the latkes. Fry the latkes until crispy on both sides, about 2-3 minutes on each side. When crispy, remove the latkes and place them on a paper towel to drain. Serve the latkes warm with the side of creme fraiche topped with minced chives.

Thermador Recipe - Brussels Sprouts and Potato Latkes with Creme Fraiche
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