Brussels Sprout Latkes

foodnetwork.com

Nae

I'm a wife & mother & a self proclaimed foodie. I love to cook & bake while doing my best to be healthier.

subheading: Balsamic Dijon Sour Cream:

1 cup sour cream

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon balsamic vinegar

¼ teaspoon kosher salt

subheading: 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

¾ cup all-purpose or chickpea flour

Kosher salt and freshly ground black pepper

Crushed red pepper flakes

Canola or vegetable oil, for frying

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