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Brussels Sprout Latkes with Miso Dipping Sauce

Brussels Sprout Latkes with Miso Dipping Sauce

I never thought I’d say this, but I am now and forever a Brussels Sprouts Obsessed Person. My entire childhood, my parents begged me to try Brussels sprouts and I simply refused; the smell, the look, and the fact that they weren’t pieces of bread, which was the only food I wanted to eat as a child, was repulsive to me. Once I started cooking with my Culinary Producers, Rachel and Olivia, I realized that Brussels sprouts are not the problem, it’s how they’re COOKED that’s the issue. I’m here to tell you that Brussels sprouts are excellent and if you don’t like them, I am certain it’s because you’ve had a badly cooked one. Everyone likes Brussels sprouts, they may just not know it yet! As an ex-sprout hater, I can confirm.

This recipe takes the sprouts I love and puts them in a latke for Chanukah! If you aren’t familiar, Chanukah is a Jewish holiday, also called The Festival of Lights, and one of the traditions for the holiday is to eat fried food. Latkes are usually made with potato before they’re fried, but this time, I’m making them with my beloved sprouts. The inside is slightly less cooked, so it’s a little crunchy and fresh, and the outside gets deep golden brown and crispy. They’re packed with flavor, between miso (a fermented soybean paste), rice wine vinegar, honey, sesame oil, and chili flakes, and then get dunked in even more flavor with my miso dipping sauce. It’s got lots of intense umami between the miso paste and the soy sauce, along with tang and heat from Sriracha and more rice wine vinegar. Speaking from personal experience here, this recipe will have everyone around your table fighting for the last latke!


1. Make Ahead!

This recipe is perfect for make ahead, especially during a busy holiday cooking marathon. Everything can be mixed the day before, refrigerated, and then the latkes can be scooped and fried when you’re ready to eat. Let the dipping sauce come to room temperature for the best flavor!


2. What is Chanukah?

It’s a Jewish holiday and festival commemorating the recovery of Jerusalem and subsequent rededication of the Second Temple, and is also known as the Festival of Lights. It is celebrated for 8 days and 8 nights to commemorate the miracle of a tiny amount of oil lasting for 8 days in order to light the Temple’s menorah.

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3. Miso Paste

Miso paste is a fermented soybean seed paste and a common ingredient in Japanese cooking. It’s very salty and has tons of umami, and adds incredible, deep, complex flavor to this dish!

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