Brussels Sprout Rösti
Serves 8.
Note: A few years ago, when Hanukkah and Thanksgiving aligned on the same date, American Jewish food bloggers created fusion recipes such as challah stuffing and latke pumpkin pie. This recipe is based on one Molly Yeh created at the time: Brussels sprout latkes with balsamic Dijon sour cream (lightened up with yogurt). From "Molly on the Range," by Molly Yeh.
• 4 egg whites
• 1 tbsp. lemon juice, plus more for serving
• 4 c. lightly packed finely shredded Brussels sprouts (about 12 oz.)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3/4 c. flour or chickpea flour
• Kosher salt and black pepper
• 1 tsp. crushed red pepper flakes
• Flavorless oil, for frying
• Balsamic Dijon Yogurt (recipe follows)
Directions
In a large bowl, whisk together the egg whites and lemon juice. Add the Brussels sprouts, onion and garlic, and stir to combine. Stir in the flour, 3/4 teaspoon salt, a lot of turns of black pepper, and a few pinches of red pepper flakes.
In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Using an ice cream scoop, scoop about one-eighth of the Brussels sprout mixture into the pan, and use a spatula to pat it out into a pancake. Cook on both sides until browned, 3 to 4 minutes on each side.
Place on a plate lined with paper towels, sprinkle with salt and a squeeze of lemon, and serve with Balsamic Dijon Yogurt.
Balsamic Dijon Yogurt
Makes about 1 1/4 cups.
Note: From "Molly on the Range," by Molly Yeh.
• 1 c. plain full-fat Greek yogurt
• 2 tbsp. Dijon mustard
• 2 tbsp. honey
• 1 tbsp. balsamic vinegar
• 1/4 tsp. kosher salt
Directions
In a medium bowl, mix together the yogurt, mustard, honey, vinegar and salt.
