Brussels Sprout Latkes

Method

1. 1

   Feta Dip

2. 2

   In a small bowl, mix 8 oz. (230 g) sour cream and 4 oz. (115 g) aged feta, crumbled, until well combined. Do Ahead: The dip keeps in the fridge in an airtight container for up to 1 week; it’s addictive with raw veg or chips.

3. 3

   Brussels Sprout Latkes

4. 4

   Use a mandoline to shave 1½ lb. (680 g) large brussels sprouts ⅛" (3 mm) thick into a large bowl; discard stems. Repeat with 3 large shallots, halved lengthwise. Toss the sprouts and shallots to combine, pulling apart the sprout strands and shallot half-moons with your fingers.

5. 5

   Line a sheet pan with a silicone mat or parchment paper. Set a wire rack inside a second sheet pan and put it near the stove.

6. 6

   In a cast-iron pan, heat 1 Tbsp. avocado oil and 1 Tbsp. extra-virgin olive oil over medium-high. Add the sprouts, shallots, 8 to 10 cranks black pepper, and 2 pinches of kosher salt. Cook, stirring and moving the pan around to sweat out the moisture, about 4 minutes. Spread sprout mixture on the prepared sheet pan and stow it in the fridge to chill for 15 minutes.

7. 7

   Transfer the sprout mixture to a large bowl, add 2 large eggs, ½ cup (70 g) all-purpose flour, 1 tsp. baking powder, and 1 tsp. kosher salt. Using your hands, massage everything together to make a stiff batter. It should hold together in a ball when squeezed.

8. 8

   In a cast-iron pan over medium-high, heat 2 Tbsp. canola oil. Using your hands, form a palm-size latke that is about ½" (13 mm) thick. Add it to the pan and repeat to make two more latkes. Cook them, flipping once, until crisp and caramelized, 1 to 1½ minutes per side. Set the latkes on the wire rack and season them with salt. Repeat with the remaining canola oil and latke batter. Serve the latkes warm with the feta dip.

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