My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.

Brussels Sprout Latkes

Recipe: Brussels Sprout Latkes


  • 1/2 pound yukon gold potatoes (2 medium sized potatoes)
  • 1/2 pound Brussels sprouts (about 12 sprouts)
  • 2 large eggs
  • 1/4 cup matzo meal
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 green onion, chopped
  • Freshly ground black pepper

1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.

Brussels Sprouts and Potatoes

2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.

Drying Shredded Potatoes

3. Shred the Brussels sprouts.

4. Whisk the eggs and then whisk in the flour and salt.

Brussels Sprout Latke Mix

5. Work in the potatoes until they are completely covered.

6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!

7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.

8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.

9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.

10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.

Brussels Sprout Latkes

Brussels Sprout Latke Recipe 21 September,2015Jerry James Stone

  • SaritaAgerman

    I love sprouts too! They’re always overlooked until Christmas (maybe it’s because everyone’s had a nasty experience of someone overcooking sprouts). This recipe looks so delicious. Thanks for sharing!

  • Mark Johnson

    I just did these for the first time. Actually pretty easy! They looked great and tasted great too. I will be doing these again. Thanx.


Jerry James Stone

Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger’s Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, and Fodor’s Travel Guides.
I studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.
I am currently launching a social media startup called

Follow me on Twitter @jerryjamesstone and Facebook.

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