Imagine transforming the often-overlooked Brussels sprout into a crispy, golden masterpiece that will make even the pickiest eaters beg for seconds! These innovative vegan latkes are not just a side dish – they're a culinary revolution that combines nutrition, flavor, and pure comfort food magic. Get ready to discover a recipe that will challenge everything you thought you knew about vegetables and turn your kitchen into a gourmet playground!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups grated Brussels sprouts
- 1/2 cup flour
- 1/4 cup grated onion
- 1 teaspoon salt
- Oil for frying
- 1 cup tofu, blended (for sour cream)
- 1 tablespoon lemon juice (for sour cream)
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off the tough stem ends. Use a box grater or food processor to grate the Brussels sprouts into fine shreds.
- In a large mixing bowl, combine the grated Brussels sprouts, grated onion, flour, and salt. Mix well until the ingredients are evenly distributed and the mixture begins to hold together.
- Heat a large skillet or griddle over medium-high heat. Add enough oil to create a thin layer covering the bottom of the pan, approximately 1/4 inch deep.
- Using your hands or a large spoon, form the Brussels sprout mixture into small, compact patties about 3 inches in diameter and 1/4 inch thick.
- Carefully place the latkes into the hot oil, cooking 3-4 at a time to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy.
- Remove latkes from the oil and place on a paper towel-lined plate to drain excess oil. Keep warm in a low-temperature oven while preparing remaining latkes.
- For the tofu sour cream, blend the tofu in a food processor until smooth. Add lemon juice and blend again until completely combined and creamy.
- Serve the hot Brussels sprout latkes immediately, garnished with a dollop of tofu sour cream on the side.
Tips
- Make sure to squeeze out excess moisture from the grated Brussels sprouts to ensure maximum crispiness.
- Use a cast-iron skillet if possible for the most even and crisp frying results.
- Keep the oil at a consistent medium-high temperature to prevent burning and achieve golden-brown perfection.
- Don't overcrowd the pan – this ensures each latke gets crispy edges.
- For the tofu sour cream, let it sit in the refrigerator for 30 minutes before serving to enhance the flavor and texture.
- If the mixture seems too wet, add a bit more flour to help the latkes hold together.
- Serve immediately for the best taste and texture, but you can keep them warm in a low-temperature oven if needed.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
