SPROUT LATKES: vegetarian & gluten free. opt., budget friendly, high fibre; opt for other veg

These stonkingly delicious sprout latkes are a worthy addition to any table during the festive season...

first posted 2020; updated 12/24

Novel but unbelievable tasty sprout recipe with balsmamic sauce
'Amazing.' Taster 

Yes, you read that right: SPROUT latkes.  Super crisp but with centres not unlike  mashed potatoes flecked with something green but unidentifiably good (and good for you), they are topped with a slightly sweet balsamic cream.  

Gorg-eous! 

They will be scoffed up very happily, even by sprout-haters.  And you might be able to get away without mentioning sprouts at all.

Sprout latkes require only a few ingredients so won't bust the budget. They also can be easily made non-gluten by replacing common wheat with chickpea flour or even rice flour. 

The Sprout Latkes will make an unusual side at Christmas dinner but in other circumstances could be a vegetarian centrepiece.

The recipe comes from young American blogger Molly Yeh* whose food is an amalgam of her Chinese and Jewish heritage.  

Vegans can replace egg whites with flax eggs and use dairy free sour cream/yoghurt but 67 has not tested this variation.  

Cost:  £1.75'ish (12/24)

Serves: 7-8 but recipe multiplies easily

Ingredients:

juice from 1/4 lemon

2 large egg whites

127gm/4.5oz finely shredded sprouts

1 med onion, in small dice OR 5-6 green onions, leaves only, finely sliced

min 1-max 2 big pinches salt, generous crack of pepper

1/4 cup common wheat, spelt, chickpea or rice flour, or a combination

           Vegetable oil for frying 

Sour Cream Balsamic Sauce

1/2 cup dairy or vegan sour cream or 0-fat Greek yoghurt,

1 tablespoon Dijon mustard

1 tablespoon maple syrup or honey

2 teaspoons Balsamic Vinegar

Method:

1. If you haven't bought pre-shredded sprouts and don't have a decent vegetable shredder, use the large holes of a stand up grater - the finer the strands, the more crunchy the result and the better they hold together
2. Soak shredded sprouts in a 9:1 mixture of water to vinegar or salt 20 mins; stir frequently; drain & dry on paper towels
3. Heat a large heavy bottomed frying pan over med heat; add a thin layer of oil; when hot, add onions and cook a few minutes until the rawness is gone; set aside
4. Place egg whites in good-sized bowl; whisk slightly; add lemon juice
5. Add sprouts, onions and seasoning; squidge together until all sprouts are coated; combine with flour
6. Add more oil if necessary to lightly coat the frying pan; dollop generous tablespoons of the sprouts into the frying pan without crowding; squash them down a bit; cook until brown both sides, about 4 mins.  Remove to a plate lined with paper towels to soak up extra fat
7. Mix dip ingredients
8. Serve at room temperature with sauce on the side

Comments:

'Amazing!  So good, my tasters didn't get a look in.' Blogger

Tips:

1. If you don't like very crispy food, blanch the grated sprouts in boiling water f5 minutes to soften the veg
2. Replace sour cream with 0-fat Greek yoghurt or a combination
3. You can fry the latkes in 1/4inch of oil, but you don't really need that amount, especially if you're watching fat levels

*Molly Yeh is known for her fondness for sprinkles in baked goods, childhood food like Tater Tots and home-made 'junk food'.  She, her husband and kids live on a remote farm -- which may explain why Molly often tests the boundaries with unusual combinations of ingredients.  Not every recipe will appeal outside of America but 67 thought this one was a winner.  She appears on Food Network (channel 42 on Freeview, 7am weekdays)

TIP: 

Replace sprouts with another root vegetable but potatoes need to be firmly squeezed to release moisture for best results

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission