Parmesan, Potato & Brussels Sprout Latkes
Recipe by Aba
This is not your average latke recipe! Chef CJ Jacobson from Aba and Ema is sharing an elevated recipe idea for a traditional Hanukkah dish. This holiday season, try this recipe for Parmesan, Potato & Brussels Sprout Latkes.
Throughout Hanukkah this year from December 7 – December 15, stop by the Aba location nearest you to try these latkes.
Parmesan, Potato & Brussels Sprout Latkes
A chefs take on a holiday favorite
Yield: 10-12 latkes
Ingredients:
1 lb. shredded potato hash browns (uncooked)
2 cups brussels sprouts
2 cups shallots
5 eggs
1 cup buttermilk
1 cup potato starch
salt (to taste)
vegetable oil (as needed)
apple sauce (to taste)
sour cream (to taste)
Method:
1. Use a mandolin or cheese grater to thinly slice brussels sprouts and shallots. Set aside.
2. In a large bowl, mix eggs, buttermilk and potato starch until fully combined.
3. Add shredded potato hash browns, brussels sprouts and shallots to the egg mix. Stir until fully integrated.
4. Season with salt to taste and allow batter to sit for an hour.
5. Mix batter again. Scoop out any excess liquid.
6. Form latkes in the palm of your hand. Shallow fry in vegetable oil in a sauté pan on medium heat for three minutes on each side or until golden.
7. Let cool on paper towel, then plate and serve with apple sauce and sour cream to taste.
