Molly Yeh's Brussels Sprout Latkes | Girl Meets Farm

You may like potato latkes, but you’ll LOVE Molly's Brussels sprout latkes that she makes for Hanukkah! Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3BAMMCu Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Brussels Sprout Latkes RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 35 min Active: 35 min Yield: 8 latkes Ingredients Balsamic Dijon Sour Cream: 1 cup 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 12 ounces) lightly packed finely shredded Brussels sprouts 1 medium onion, finely chopped 2 cloves garlic, minced 3/4 cup all-purpose or chickpea flour Kosher salt and freshly ground black pepper Crushed red pepper flakes Canola or vegetable oil, for frying Directions For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside. For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #FoodNetwork #BrusselsSproutLatkes Molly Yeh's Brussels Sprout Latkes | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=cZEctAFuJxk