Brussels Sprouts and Bacon Latkes
Brussels Sprouts and Bacon Latkes!
- 2 russet potatoes, peeled
- 1 bag shredded brussels, 10 oz
- 1 6oz bag of green onions
- I pack of bacon, cooked and diced
- 1 tsp primal palate garlic and herb seasoning
- 1/4 tsp black pepper
- 1 tsp salt
- 2 eggs
- 1/2 tsp baking powder
- 1/2 cup tapioca flour
- Grate the potatoes using the grating disc of your food processor or by using a box grater.
- Take half of the grated potatoes and add them back to a food processor and pulse a few times until they start to resemble mashed potatoes. You want half to be grated and half to be a mashed consistency. This will ensure creamy, but crunchy latkes.
- Drain all water from the potatoes by using your Bigger Better Nut Milk Bag (This step is very important. If you don't remove all the water, the latkes will never crisp up).
- Once all the water is removed, add the potatoes to a large bowl.
- Add the shredded Brussels sproutsto the bowl with the potatoes.
- Throw the onions into the food processor and pulse until it starts to look like a paste.
- Squeeze all water from the onions using a cheese cloth or nut milk bag.
- Add onions to potatoes and brussels sprouts.
- In a small bowl, beat the eggs with the salt, pepper and garlic & herb seasoning.
- Pour egg mixture over potatoes and onions, and mix well.
- Add flour and baking powder to the mixture and mix well.
- Heat enough oil in a large skillet to cover the bottom of the pan. Use medium heat.
- Once oil is hot, drop a heaping tbsp of the mixture into the oil. Then I use the back of the spoon to flatten the latke once it is in the oil. Cook each side for 3 minutes.
- As the latkes are cooking, transfer them to a paper towel lined baking sheet to absorb the excess oil.
Photo and recipe contributed by @spinachandbacon