Brussel Sprout Latkes
2 Cups of white potatoes, peeled and cubed
2 Cups of Brussels sprouts, trimmed
1/2 a Leek or onion, Chopped (about 1 cup)
1/4 teaspoon of salt
pepper to taste
1/2 cup of brown rice flour
2 eggs, lightly beaten
Several tablespoons of high heat- oil, such as sunflower or canola
For the Yogurt
1/2 cup of plain greek yogurt
1 tablespoon of Dijon mustard
1 tablespoon of maple syrup
a pinch or two of salt
pepper to taste
a small squeeze of lemon juice
a splash of olive oil
Putting it all together
- Make the yogurt by whisking together all the ingredients in a small bowl. Cover and set in the fridge until you are ready to serve.
- Using a food processor, shred the potatoes. remove them and transfer them o a striker. After a few minutes, place them in a paper towel or a piece of cheese cloth and squeeze to get rid of as much moisture as possible, this will help them stay together better when frying
- Place the sprouts and the leeks into the same foot processor to shred. Then, place them in a medium sized bowl and add in strained potatoes, salt, pepper, and brown rice flour. Stir to combine, and then sir in the lightly beaten egg.
- Heat the oil in a cast iron pan over medium heat. You want enough oil in the pan to cover the bottom plus a little extra. Grab a handful of the latke mixture and flatten it between the palms of your hands and gently place it into the pan. You can do a few at a time depending on the size of your pan, but DO NOT overcrowd the pan. After a few minutes (about 4-5), when they have stared to brown flip them over and fry for another 4-5 on the other side until they are crisp and brown on both sides. Set on a paper bowl lined plate and continue to fry up the remaining mixture.
- If you like you can make these a little ahead of time and keep them warm in the oven on low heat until you are ready to serve. Serve warm with a dollop of the mustard maple yogurt.