½ pound Brussels sprouts, ends trimmed (or 3 cups pre-shredded)
1 ½ pounds Russet potatoes, about 2 or 3, peeled or unpeeled, and cut to fit a food processor, if necessary
1 medium yellow onion, peeled and quartered
3 large eggs, lightly beaten
1 Tablespoon sea salt
A few grinds of black pepper
½ - ¾ cup potato starch, panko bread crumbs, all-purpose flour, or matzo meal
Olive oil for frying (or a refined peanut oil or grapeseed oil has a higher smoke point, although not exactly healthful)
Instructions
In the bowl of a food processor fitted with the slicing disc attachment, thinly slice the Brussels sprouts. Place in a large mixing bowl.
Change the disc to a shredding disc and shred the potatoes and onions. Squeeze out as much liquid as humanly possible. I like to do this by placing the shredded vegetables in a thin kitchen towel and wringing it out. Let the mixture rest for a few minutes and squeeze again.
Add the shredded potatoes and onions to the Brussels sprouts. Mix well. Remove 2 cups of this mixture and add to the food processor this time with the metal S blade and pulse twice until everything is finely chopped.* Add back to the mixing bowl.
Add the eggs, salt, pepper and bread crumbs to the vegetables and combine well.
Heat the olive oil in 2 large skillets until hot, but not smoking. You want more than a thin layer.
Using about 2-3 tablespoons of the Brussels sprout-potato mixture, form the latkes into 2 ½-inch pancakes. Flatten slightly and carefully place into the pan. When the edges are brown and crisp, turn them over and continue cooking until deep golden. I usually flatten them in the pan when I flip.
Lay paper towels on a cooling rack or brown paper bag. Transfer the latkes from the pan to the rack. Sprinkle with sea salt if desired. Serve immediately with applesauce or sour cream (if you must).
Notes
*If you don't want any "meatiness" to your latkes and prefer all lacy-ness (not really a word, but you know what I mean), don't pulse the vegetables.
Recipe by Pamela Salzman at https://pamelasalzman.com/brussels-sprout-latkes-recipe/