Easy Mini Strawberry Swirl Cheesecake Recipe

A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!  

 

mini strawberry cheesecakes on a cutting board

 

Why You’ll Love This Mini Strawberry Cheesecake Recipe

 

These Mini Strawberry Cheesecakes are a twist on a classic cheesecake recipe because I use cream cheese and Greek yogurt plus I am making MINIS!  I love an individual dessert. The strawberry swirl is easier than it looks and divine. A few more reasons to love this perfect dessert recipe: 

 

  • perfect portion and lighter than a traditional cheesecake.
  • adaptable for different flavor variations.
  • can be made dairy-free, and even gluten-free or grain-free.
  • perfect for Spring or Summer holidays and entertaining.
  • you can make it ahead.  We love those recipes!

Ingredient Notes

 

This easy recipe requires simple ingredients, a food processor, and a muffin tin! Check out my recipe tips and substitutions below tips on how to modify this recipe to your preferences. See the recipe card below for ingredient amounts and detailed instructions. 

 

recipe ingredients

 

  • Strawberries – I use fresh strawberries to make the strawberry swirl, but if it’s not strawberry season or you don’t have them on hand, you can also use frozen berries. A blueberry sauce would go well with this recipe as well. 
  • Sugar – you only need a little bit of sugar to sweeten the fruit sauce or you can use fruit preserves. 
  • Graham crackers – I use traditional graham crackers that I break into fine crumbs in a food processor. Use gluten-free crackers if necessary. 
  • Coconut oil – I like to use unrefined coconut oil, which has a slight coconut flavor compared to refined oil. If you’re not a fan of coconut oil, feel free to use melted butter instead. 
  • Maple syrup – it’s my favorite sweetener and I like the flavor, but I only use pure maple syrup.
  • Greek yogurt – I use an unsweetened whole-milk Greek yogurt, but you can use firm tofu if you’re dairy-free. 
  • Cream cheese – is traditional in a cheesecake recipe. I use plain, full-fat cream cheese, but a vegan almond milk cream cheese works well here.
  • Eggs – I use two large eggs. 
  • Arrowroot – is a starchy flour that performs similarly to cornstarch, but is more natural. I use it a lot to thicken up sauces or in grain-free baking. 
  • Vanilla extract – use pure vanilla extract without any additives or artificial flavors for best results. 

Step-by-Step Instructions

 

blending cooked strawberries with immersion blender

Step 1: Prepare the homemade strawberry sauce for the swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.

muffins cups lined with parchment strips

Step 2: Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin tin (depending on how many you have) with unsalted butter or coconut oil. Cut six to seven (depending on how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the mini cheesecakes to come out cleanly.

muffin cups filled with graham cracker crumbs

Step 3: Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.

 

Step 4: Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.

 

Step 5: Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.

filling muffin wells with cheesecake filling

Step 6: Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the cheesecake batter is smooth and well mixed, about a minute more.

strawberry swirl on a mini cheesecake

Step 7: Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake cheesecake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.

baked mini strawberry cheesecakes

Step 8: Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

 

Recipe Tips 

  • These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap. 
  • Don’t overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven. 
  • If you overcook it and the tops of your cheesecakes crack, don’t worry. They’ll still be delicious.
  • Use room temperature ingredients for best results.
  • Pack in the crust ingredients well so you don’t have a crumbly bottom.
  • The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
  • Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.

 

Recipe Substitutions

  • Strawberries – use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
  • Graham crackers – look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
  • Coconut oil – melted butter or plant butter
  • Maple syrup – honey (white or brown sugar will probably work fine, but I have never tested it.)
  • Greek yogurt – an equal amount of firm tofu
  • Cream cheese – vegan cream cheese, such as an almond milk cream cheese
  • Arrowroot – cornstarch

Serving and Storage Tips

Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.

To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days. 

mini strawberry cheesecake recipe finished on a cutting board

a bit take out of one mini cheesecake

More Dessert Recipes

 

If you give this mini strawberry cheesecake recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Subscribe for free to my site for the latest recipes, updates, and things I’ve been loving lately.  

 

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4.0 from 1 reviews
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Mini Strawberry Swirl Cheesecake
Author: 
Serves: 12 to 14 2.75-inch cheesecakes
 
A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!
Ingredients
  • Unsalted butter or unrefined virgin coconut oil, for muffin tin
  • 1 12 x 14-inch piece of unbleached parchment paper, cut into 7 (2 x 12)-inch strips
  • For the Strawberry Swirl: (double this if you want extra sauce)
  • 1 cup fresh or frozen strawberries, chopped
  • 1 ½ Tablespoons water
  • 2 Tablespoons sugar or strawberry preserves
  • For the crust:
  • 2 cups graham cracker crumbs* (about 14 standard crackers pulverized in a food processor)
  • 5 Tablespoons unrefined coconut oil, melted
  • 2½ Tablespoons pure maple syrup
  • Pinch of sea salt
  • For the Filling:
  • 1â…“ cups unsweetened whole milk Greek yogurt**, at room temperature
  • 6 ounces cream cheese or almond milk cream cheese, at room temperature
  • â…” cup pure maple syrup
  • 2 large eggs, at room temperature
  • 2 ½ Tablespoons arrowroot powder or cornstarch
  • ¾ teaspoon pure vanilla extract
  • Pinch of sea salt
Instructions
  1. Prepare the strawberry swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.
  2. Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin cups (depends how many you have) with unsalted butter or coconut oil. Cut six to seven (depending how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the cheesecakes to come out cleanly.
  3. Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.
  4. Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.
  5. Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.
  6. Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the batter is smooth and well mixed, about a minute more.
  7. Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.
  8. Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.
Notes
Recipe Tips
These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap.
Don't overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven.
If you overcook it and the tops of your cheesecakes crack, don't worry. They'll still be delicious.
Use room temperature ingredients for best results.
Pack in the crust ingredients well so you don't have a crumbly bottom.
The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.

Recipe Substitutions
Strawberries - use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
Graham crackers - look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
Coconut oil - melted butter or plant butter
Maple syrup - honey (white or brown sugar will probably work fine, but I have never tested it.)
Greek yogurt - an equal amount of firm tofu
Cream cheese - vegan cream cheese, such as an almond milk cream cheese
Arrowroot - cornstarch

Serving and Storage Tips

Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.

To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days.

 

Breakfast Nachos Recipe

Breakfast Nachos

This is a fun take on traditional nachos which normally use tortilla chips as a base. You can certainly use chips here with all the fun breakfast toppings, but other options are whole grain waffles, pancakes, or waffle fries. Personally, I like the indentations in waffles to catch all the toppings! Basically, anything that you would put in a breakfast burrito would be amazing on Breakfast Nachos!! See more of my suggestions at the bottom of the recipe. You do not have to follow my measurements for toppings and you can mix and match with the toppings you like. Remember, breakfast needs protein, so make sure you’re adding your preferred protein, either plant-based or animal-based or both. 

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Okonomiyaki-Inspired Veggie Pancake Recipe

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Peppermint Chocolate Crinkle Cookies Recipe

It’s cookie season! I’ve actually never been to a cookie exchange, but I know many people participate in that tradition. Cookies are fun to decorate and to gift to others. At this time of year, just give me chocolate and peppermint all day. Unless it’s something gingerbread, and I would be just as happy. These crinkle cookies are easy, dairy-free (they call for oil and not butter) and they are the perfect Christmas cookie!

Why you’ll love this recipe

  • great for the holidays and cookie exchange parties;
  • they are diary-free which is not always easy to find in cookie recipes;
  • they stay fresh for several days;
  • easy to add some festive touches like a Hershey’s kiss or a piece of peppermint bark!

Ingredients

  • Cocoa powder – The difference between cocoa powder and cacao powder is the temperature used to process them. Cocoa powder is roasted at a high temperature and goes through a process to reduce its bitterness, which is why it’s mainly used in baked goods. Cacao powder on the other hand is made from raw cacao beans, so I prefer to use this in raw preparations, like a smoothie, but you can use it here if that’s what you have on hand. 
  • Sugar – I use organic unbleached cane sugar, but you can use coconut sugar if you’d like since the cocoa powder will make them dark. 
  • Olive oil – I love using olive oil in baked goods. Trust me, it won’t taste like a vinaigrette. 
  • Eggs – I use large eggs. 
  • Vanilla extract – use pure vanilla extract with no artificial flavors or additives for best flavor. You can also make your own. See this recipe. 
  • Peppermint extract – is really strong. A little goes a long way. I remember adding too much to a smoothie once and it was inedible!
  • Flour – I recommend using all-purpose, spelt flour, or a gluten-free flour blend. 
  • Baking powder – I prefer an aluminum-free baking powder. 
  • Powdered sugar – is pulverized white sugar. Also known as confectioner’s sugar, which give these cookies a nice powdery white coat. 

How to make it? 

  1. Whisk together the cocoa powder and cane sugar. Add the olive oil and whisk until it forms a thick paste. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla and peppermint extract.
  2. In another bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet cocoa-sugar mixture until just combined and no dry flour is visible. Try not to overmix. Cover the bowl with plastic wrap. Refrigerate dough until chilled, 4 hours to overnight.
  3. When ready to bake, preheat the oven to 350 F degrees. Line a half sheet pan with unbleached parchment paper (use two sheet pans if you plan to make smaller cookies). Scoop 1 Tablespoon size balls of dough for small cookies or 2 Tablespoon size balls of dough for larger cookies. The dough will be slightly sticky. I recommend using a swing arm ice cream scoop for this. You can place the cookie dough balls on the sheet pan in the meantime. Be careful as they may stick to the parchment.
  4. Place the powdered sugar in a small bowl. Take a ball of dough and roll it in the sugar, one at a time, coating well all sides and place back on the prepared baking sheet(s). Repeat with remaining cookie dough balls.
  5. Bake small cookies for 10-12 minutes and larger cookies for 12-14 minutes, until the center of each cookie is just starting to set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Transfer cookies to a cooling rack to cool completely. The cookies will firm up slightly as they cool.

Tips

  • Make sure you plan for the extra time to chill the dough.
  • Cook them a little extra if you like a crisp cookie.
  • You can add a candy cane Hershey kiss pressed in the center of each cookie after they come out of the oven. 
  • Measure the mint extract over the counter and not the bowl in case you spill some.
  • Might be fun to mix in crushed freeze-dried strawberries with the powdered sugar for a more festive look. 

Substitutions

  • Cocoa powder – cacao powder. I haven’t tried it with carob powder, but it might work.
  • Cane sugar – coconut sugar or maple sugar
  • Flour – all-purpose, spelt flour, or gluten-free flour blend

 

Other chocolate desserts you may like:

*Peppermint Bark Shortbread

*Molten Chocolate Cakes

*Mini Flourless Chocolate Cakes

*Nut-free Flourless Fallen Chocolate Cake

*Baked Chocolate Cake Doughnuts

*Whole Grain Chocolate Bundt Cake with Chocolate Ganache (I love adding peppermint to the ganache!)

*Fudgy Black Bean Brownies with Chocolate Ganache

 

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

5.0 from 1 reviews
Save Print
Peppermint Chocolate Crinkle Cookies
Serves: 1 DOZEN 2½ INCH COOKIES OR 18 SMALLER COOKIES
 
Ingredients
  • ½ cup unsweetened cocoa powder or cacao powder
  • ¾ cup organic cane sugar or coconut sugar
  • ¼ cup unrefined, cold-pressed extra-virgin olive oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • â…› teaspoon peppermint extract
  • 1 cup all-purpose flour, spelt flour or gluten-free flour blend
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • ¼ cup powdered sugar (aka confectioner’s sugar), sifted if clumpy
Instructions
  1. In a medium-sized bowl, whisk together the cocoa powder and cane sugar. Add the olive oil and whisk until it forms a thick paste. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla and peppermint extract.
  2. In another medium-large bowl, whisk together the flour, baking powder, and salt. Stir the flour mix into the wet cocoa-sugar mixture until just combined and no dry flour is visible. Try not to overmix. Cover the bowl with plastic wrap. Refrigerate dough until chilled, 4 hours to overnight.
  3. When ready to bake, preheat the oven to 350 degrees F. Line a half sheet pan with unbleached parchment paper (use two sheet pans if you plan to make smaller cookies). Scoop 1 Tablespoon size balls of dough for small cookies or 2 Tablespoon size balls of dough for larger cookies. The dough will be slightly sticky. I recommend using a swing arm ice cream scoop for this. You can place the cookie dough balls on the sheet pan in the meantime. Be careful as they may stick to the parchment.
  4. Place the powdered sugar in a small bowl. Take a ball of dough and roll it in the sugar, one at a time, coating well all sides and place back on the prepared baking sheet(s). Repeat with remaining cookie dough balls.
  5. Bake small cookies for 10-12 minutes and larger cookies for 12-14 minutes, until the center of each cookie is just starting to set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Transfer cookies to a cooling rack to cool completely. The cookies will firm up slightly as they cool.
Notes
You can add a candy cane Hershey kiss pressed in the center of each cookie after they come out of the oven.
Might be fun to mix crushed freeze-dried strawberries with the powdered sugar for a more festive look.

 

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Pear Frangipane Tart Recipe

My friend Sarah brought a pear frangipane tart to my house for dinner one day and I initially was not wowed by the look of it. Until I tried it. And then I became obsessed with recreating it at home because it was one of the most delicious desserts I had ever tasted (and you know how much I love chocolate!) I successfully came up with a recipe that was just as tasty, almondy, not too sweet, and a hit with everyone who tasted it!Continue reading

Olive Oil Apple Spice Cake Recipe

When September rolls around, I drop berries and stone fruits like a hot potato and move right on over to apples and pears for fruit desserts.  I taught this cake last year and then proceeded to make it for the Jewish holidays and every time we had people over in the fall.  Then all my friends who ate it asked me for the recipe and I told them, “sorry, it’s exclusive to my online cooking class!”  Little did they know I tweaked an Ottolenghi recipe. LOL. This cake reminds me of a better version of the Silver Palate chunky apple walnut cake that I made 100 times when I was in college. Continue reading

Brussels Sprout Latkes Recipe

brussels sprout latkes | pamela salzman

I think I’ve mentioned this before, but I learned how to make latkes from an unlikely source — my Puerto Rican mother-in-law, who like me, also did not grow up Jewish.  But let me tell you something.  That woman makes the best latkes I have ever had.  The. Best.  And I’ve had a lot.  They’re a cross between lacy and meaty, with the perfect crispiness and seasoning.  No one even cares what else is on the Hanukkah dinner menu since we all practically make a meal of latkes as they come out of the frying pan.

sliced brussels sprouts

Since there are still 4 nights of Hanukkah left, I thought I would squeeze in this recipe.  Full disclosure though, these are not my mother-in-law’s latkes.  She wouldn’t dare mess around with Brussels sprouts or anything too healthy.  She’s pretty straightforward — all potato and onion.  And no one complains.  But I taught these in my classes this month and everyone has been raving.  Personally, I would love to substitute a little more Brussels sprout for potato, but my family stopped me here, the point where they couldn’t tell there were Brussels sprouts in there.   I am crazy for Brussels sprouts and love the taste, so I think a little more would be a good thing.

use a nut milk bag to squeeze moisture out of potatoes and onions | pamela salzman

I originally got the idea for using Brussels sprouts from my talented friend, Phoebe Lapine, who has a blog called “Feed Me Phoebe.”  She actually makes her latkes with all Brussels sprouts!  How about that?  And she serves them up with an anchovy aioli.  So fun to be young and cooking for not picky children.  I would love anchovy aioli.  I digress.  I merely took my basic latke recipe and subbed in 1/2 pound of Brussels sprouts which I sliced in my food processor.  And yes, I use a food processor to make latkes.  They do not taste better when the potatoes and onions are grated by hand.  That is an old wives tale meant to make all the ladies who lost their knuckle skin feel better.  Using a food processor is awesome, fun and the way to go.  See my post for how to use your food processor if this intimidates you.  If you know how to use a toaster oven, you can use a food processor!

brussels sprout latkes | pamela salzman

A couple of latke-making tips:

  • Latkes taste best right out of the frying pan.  But you can make them ahead and freeze them if you want.  Fry them until the are barely golden, i.e. underdone, and freeze them in one layer on a sheet pan.  Once they are frozen, scoop them up and store them in a container or a resealable bag until ready to use them.  Bake them frozen on a cookie sheet at 425 degrees until hot and crisp, about 10-15 minutes, and serve.
  • You can also make them an hour ahead and keep them warm in one layer in the oven at 200 degrees.
  • Do not make the latke mixture ahead of time though.  It will turn all shades of ugly.
  • Frying, as opposed to baking, makes them taste the best, so just let go of the fact that you will be overheating your oil and crating all sorts of inflammatory particles and free radicles.  Life is about balance.  Enjoy the fried latkes.
  • You can use any number of binders including matzoh meal, potato starch, all-purpose flour, panko crumbs and even ground up cereal.  I use potato starch if I am serving to anyone gluten-free, but I think it also makes a lighter latke.
  • Do squeeze the living daylights out of your potatoes and onions.  The less moisture, the crispier the latkes.  I posted a picture of me on Instagram squeezing the mixture in an extra-large nut milk bag.  Best method ever.  Then just wash the bag in soapy water and let air dry.  I only use this one for veggies, not making nut milk.  This is the one I use and it’s $9 on amazon.  You’ll have it for years.  Otherwise use a thin flour sack towel or cheesecloth.
  • When the bottom of the bowl starts to get liquidy, just pull the mixture from the top.  You don’t want a drippy, soaking wet mixture.  The latkes won’t be crispy and the oil will splatter everywhere.

brussels sprout latkes | pamela salzman

brussels sprout latkes | pamela salzman

If you do celebrate Hanukkah, have a joyful rest of the holiday.  For everyone else, I’ve got you covered with some fab Christmas and party recipes coming up!

brussels sprout latkes | pamela salzman

brussels sprout latkes | pamela salzman

Shop the tools I used for this recipe by clicking on the images below:


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Brussels Sprout Latkes Recipe
Author: 
Serves: 15-20
 
Ingredients
  • 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
  1. In the bowl of a food processor fitted with the slicing disc attachment, thinly slice the Brussels sprouts. Place in a large mixing bowl.
  2. 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.
  3. 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.
  4. Add the eggs, salt, pepper and bread crumbs to the vegetables and combine well.
  5. Heat the olive oil in 2 large skillets until hot, but not smoking. You want more than a thin layer.
  6. 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.
  7. 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.

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