Brussels Sprout Latkes Recipe | Food Network UK

Ingredients

• Balsamic Dijon Sour Cream:
• 240ml sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon kosher salt
• Latkes:
• 4 large egg whites
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 4 cups (about 340g) lightly packed finely shredded Brussels sprouts
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 90g all-purpose or chickpea flour
• Kosher salt and freshly ground black pepper
• Crushed red pepper flakes
• Canola or vegetable oil, for frying