2013 is the extremely rare year where Thanksgiving and the first night of Hanukkah fall on the same night. The name for this night? Thanksgivukkah! To prepare for the night, we've asked food writers around the country for their favorite Thanksgivukkah-friendly recipes. Molly Yeh, who lives on a farm in North Dakota, has supplied us with these fantastic, and very simple to make, Brussels sprout latkes. They're great topped with balsamic dijon sour cream -- click here for that recipe. Enjoy!
Brussels Sprout Latkes
Makes 10-12 latkes
4 c shredded brussels sprouts
1 medium onion, chopped
kosher salt and pepper to taste (i use about 4 big pinches of salt and a couple good cracks of pepper)
Juice from 1/2 a lemon
4 egg whites
1/2 c all-purpose flour or (or chickpea flour to go gluten-free)
oil, for frying (canola used here)
If you've bought your sprouts pre-shredded, comb through them and chop up any big chunks because those could cause the latkes to fall apart.
In a large bowl, combine the sprouts, onion, salt, and pepper. Stir in the lemon juice and egg whites, and then stir in the flour.
Heat 1/4 inch of oil in a pan over medium heat. Using an ice cream scoop or a large spoon, place dollops of the mixture in the oil. Gently flatten them with a spatula. Fry until golden brown on each side.
Top with balsamic dijon sour cream -- click here for the recipe.
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