“Thanksgivukkah” Brussels Sprouts Latkes
Mark Levine, District 7:
Manhattan Valley, Manhattanville, Morningside Heights, Hamilton Heights
This is a somewhat new tradition at the Levine Thanksgiving table. As some will remember, back in 2013 Jewish families across the country celebrated what was dubbed “Thanksgivukkah” - when both Thanksgiving and the first day of Hanukkah fell on the same day. This was a very rare coincidence that has only happened twice since Thanksgiving was proclaimed a U.S. federal holiday by President Lincoln in 1863! As a way to celebrate both beloved family holidays at the same time, we merge two staples of each holiday table into one dish by frying up latkes (Hanukkah) made from shaved roasted brussels sprouts (Thanksgiving). A new sour cream-covered tradition was born!
Ingredients
1/2 lb. Brussels sprouts shredded
1/4 cup white onion diced small
1 egg whisked
1 tablespoon olive oil
1 teaspoon kosher salt plus more for garnish
1/4 teaspoon red chili pepper flakes
1/3 cup dried cranberries
6 tablespoons all-purpose flour
1/4 - 1/2 cup vegetable or canola or grapeseed oil for frying
Sour cream for garnish
Directions
In a medium bowl, combine brussels sprouts, onion, egg, olive oil, flour, salt, red chili pepper flakes, and cranberries until well coated.
In a large sauté pan, heat 1/4 inch oil over medium-high heat. The oil is hot enough when it starts to sizzle when a bit of the batter is dropped in.
Form the Brussels sprouts into 1/2 inch thick patties and fry for 3 minutes until golden brown. Flip and fry the other side for 3 more minutes. Repeat with remaining latkes.
Immediately blot oil on a paper towel and season with salt. Serve hot with sour cream!