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Brussels Sprout Latkes


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Brussels Sprout Latkes


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Brussels Sprout Latkes

Traditional Chanukah latkes get a fun and healthful makeover with shredded Brussels sprouts and beef "facon". Everything really does taste better with facon!


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min


3-4 Servings


  • 2 cups shredded brussels sprouts (around 12 Brussels sprouts)
  • 2 cups peeled and shredded Idaho Potatoes (around 2-3 medium potatoes)
  • 2 medium onion, shredded
  • 4 ounce beef bacon "Facon", chopped
  • 3 eggs
  • 1/3 cup potato starch (or all-purpose flour)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shmaltz (chicken fat) or vegetable oil


1. Peel the potatoes and place them in water until read to shred. The water prevents the potatoes from browning. You can even keep them in water overnight in the fridge.

2. Shred the potatoes by hand with a cheese grater or shred in a food processor. Add the onion to the food processor to mix with the potatoes. Place the shredded potatoes and onion in a bowl and cover in water to soak for 20 minutes.

3. Added the Brussels sprouts to the food processor and grated.

4. Heated a cast iron skillet over heavy bottom pan over medium-high heat and chop up the beef bacon. When the pan is hot, cook the beef bacon for 4-5 minutes, until crispy. Remove the pan from the stove.

5. While the beef bacon is cooling, place the shredded potato mixture in a cheesecloth and squeeze out any excess water. You want the potatoes to be as dry as possible when you are making latkes. If you don’t have cheesecloth, you can press the potatoes through a mesh sieve to remove the liquid.

6. Combine the Brussels sprouts, potato and onion mixture, eggs, potato starch, salt and pepper then add the cooked beef bacon.

7. Place the cast iron skillet back on the stove over medium heat and add the shmaltz (you can use vegetable or canola oil as well) to the pan. When the shmaltz is hot, make a test batch of the latkes. Using a 1/4 measuring cup, scoop out the latke mixture and drop it carefully in the hot shmaltz.

8. After the test batch, drop two to three scoops of the latke mixture in the hot pan and cook for 2 minutes on each side, flipping with a spatula, until brown on the outside but still green on the inside. You want to see that color!

9. Remove the latkes and placed them on a plate lined with paper towels to soak up the excess oil. You can also place the latkes on a wire cooling rack and let the excess fat drop down.

10. Top the latkes with your favorite toppings and devour!


About Melinda Strauss


Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.




17 Responses to Brussels Sprout Latkes

  1. Seriously, how do you do Brussels Sprouts? Do you check each one for bugs? They haven’t been available frozen with a hechsher for years, at least not where I live.

    • I think Trader Joes has them but I shred up the fresh sprouts then soak in water.

  2. That has to be one of the most revolting recipes I have ever read. Latkes by their nature are made from root vegetables – potatoes, yams, carrots, beets etc. Just because you can add stuff to a recipe does not mean you should. Meat to Latkes is a definate should not. Bacon, fake or real is a should not. Stick to the basics and enjoy what you will as accompaniment.

    • avatar says: Alisa

      I think it sounds great and I plan to make them! :)

    • That was just rude. I’ve been eating latkes as plain old potato pancakes years before I even knew what a latke was, so I enjoyed seeing the Brussels Sprout Latke recipe. To quote the last part of your comment, “enjoy what you will as accompaniment”, and leave it at that.

    • Thanks for the feedback, although I believe that nothing has to remain basic anymore. Isn’t the whole point of cooking to try new things and break outside the box?!? Trust me, don’t knock it ’til you try it. Brussels sprouts and potatoes are seriously meant to be together and everything tastes better with facon!

    • avatar says: elana

      Latkes are great no matter how you prefer them – just with potatoes or with any additives you like. The tradition for the holiday is to eat fried foods. The potato latke is actually relatively new to the tradition – as Israel did not have potatoes until recent history.
      As for the bacon/facon thing – I am in total agreement. I refuse to use any sort of facon/baco bits /fake bacon in my house. Why do I need to introduce fake food? We have plenty of delicious food items in our kosher world to risk tempting my children with this fake traif mishegas.

    • avatar says: elana

      I love brussel sprouts! i wonder how i can make these latkes and not let my family know that they are made with brussel sprouts! i wonder if they will be able to tell!! of course, i will NOT be including the bacon.

    • avatar says: Josh

      Beryl–why? What difference does it make to you? Who are you to tell the world what “should” or “definite should not” be?

      I’ve got an idea for you. Give us your contact info. And if ever anybody has a recipe and they want to change an ingredient, they can ask for your input first.

      Just because you can post something online doesn’t mean you should.

      Pull the stick (root vegetable?) out of your bum and enjoy experimenting.

  3. avatar says: AllyB

    These sound GREAT! Who cares if they are not traditional? It’s all about creating your own new traditions and these sound delightful!

  4. Sounds yummy, but I thought there is a kashrut problem with using fresh brussel sprouts and we cannot use them.

  5. I will try the brussel sprout recipe. Looks good. I may like them mixed with other foods. Thanks!

  6. avatar says: lirihm

    I just had to try this recipe. It was just too interesting to pass up! And I have to say, they were really tasty. While nothing beats my mama’s latkes (but then again, nothing ever does, right?), these are a fun, interesting alternative, that adds extra veggies other than potatoes. Despite the odd looks at the dinner table, there were none left, so I consider them a success! Thanks for the inspiration.

  7. This sounds very interesting, but what is “Beef Facon”? Was it used for flavoring to give it a bacon flavor?
    I wonder what my friends & family might think about this for our Seder vegetable/starch… hmm

    • Jack’s Gourmet is making their beef Facon (which is beef bacon- dry cured and smoked beef belly) kosher for pesach and I added it for flavor. If you can’t find the Facon, you can make these without it.

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