Brussels Sprout Latkes

01Method

1. 1

   For the balsamic Dijon sour cream: Combine the sour cream, mustard, honey, balsamic vinegar, and salt in a small bowl, stirring until smooth. Set aside.

2. 2

   For the latkes: In a large bowl, whisk the egg whites together with the lemon juice. Add the Brussels sprouts, onion, and garlic, mixing well. Fold in the flour, salt, black pepper, and a couple pinches of red pepper flakes until evenly incorporated.

3. 3

   Lay paper towels on a plate and set aside. Pour a thin layer of oil into a large skillet and heat over medium-high until the oil begins to shimmer. Portion out one-eighth of the mixture and place it into the pan, pressing it flat with a spatula to form a pancake roughly 1/2-inch thick. Cook for 3 to 4 minutes per side until deep golden brown. Continue with the remaining batter in batches.

4. 4

   Transfer the cooked latkes to the paper-towel-lined plate, season with a pinch of salt, and serve alongside the balsamic Dijon sour cream and lemon wedges.