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Latkes are a Hanukkah staple that are a delicious holiday treat no matter what you celebrate. But if you’re looking to revamp your tried and true latke recipe while making it low-carb, why not swap the potatoes out for Brussels sprouts?
2 large potatoes, peeled and quartered lengthwise
2 cups of Brussels sprouts, trimmed
One half of a leek
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 mustard maple yogurt
½ cup of plain Greek yogurt
1 tablespoon of Dijon mustard
1 tablespoon of maple syrup
Pinch or two of salt
Pepper to taste (optional)
A small squeeze of lemon juice
A splash of olive oil
First, make the mustard maple yogurt by whisking together all the ingredients in a small bowl. Once the yogurt is thoroughly mixed, cover and set it in the fridge until it’s ready to serve.
Using a food processor, shred the potatoes. Remove the potato shreds 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 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 surface area. After a few minutes (about 4-5), when they have started to brown, flip the latkes 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.
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