I just spent the past week in Paris, which is quite possibly my favorite city in the world. I definitely warmed up my appetite for Thanksgiving this week.
My favorite thing about Paris is of course the food. It is pretty hard to have a bad meal there. Although, a true Parisian might disagree, but my experience has always been that the food anywhere you go there is either good, great, or exceptional. I had tons of recommendations from friends and fellow bloggers, and although they led me to many wonderful places, I realized that there was so much good food to discover, you almost didn't need many recommendations. It is sometimes more fun to discover places by chance.
Even though I always enjoy the food in Paris or any country I visit, I do not typically eat the way that I did the last week. Croissants for breakfast, french onion soup and french fries for lunch … and seeking out a pastry and espresso in-between each meal. You will not find kale on any menu in Paris, and part of me likes it that way. I enjoy being places very different from where I live, but now I am ready to get back to my (much healthier) routine .... well ..... after Thanksgiving, of course.
I am sure that potatoes and brussels sprouts will find their way to your table this Thanksgiving and probably a few more times before the end of the year. Originally, I was thinking of making some kind of hash recipe for a side dish that included both sprouts and potatoes, however, it's been a while since I've had a latke and when I brought out all of these ingredient to make a hash, the latke light bulb went off.
Maybe it was also my subconscience telling me to post this recipe this week. By complete chance, I also realized that it is Hanukkah this week, which I do not celebrate, but my friends who do might just be eating latkes. This dish is the perfect hybrid dish for the hybrid holiday this year.
If you're not celebrating anything this week, you can also enjoy these for lunch or dinner maybe with some greens, or over a salad. Or, you can do what I did, and eat these for breakfast with a poached egg on top, since for me, anytime is a fine time for a brussel sprout latke.
brussels sprout latkes
2 cups of white potatoes, peeled and cubed
2 cups of brussels sprouts, trimmed
½ a leek, chopped (about 1 cup)
¼ teaspoon of salt
pepper, to taste
½ 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
- Make the yogurt by whisking together all the ingredients in small bowl. Cover and set in the fridge until you are ready to serve.
- Using a food processor, shred the potatoes. Remove them from the food processor and transfer them to a strainer. After a few minutes, place them in a paper towel or a piece of cheese cloth and squeeze to get rid of any excess moisture. Be sure 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 food processor to shred. Then, place them in a medium sized bowl and add in the strained potatoes, salt, pepper, and brown rice flour. Stir to combine, and then stir 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 started 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 towel 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.