Brussels Sprout Latkes Recipe | Food Network UK
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Cooking tools:
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- Measuring cup
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- Skillet
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- Measuring spoon
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- Chef's knife
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- Serving platter
- Serving bowl
Ingredients
- 240ml sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 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
- freshly ground black pepper
- Crushed red pepper flakes
- Canola or vegetable oil, for frying
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