The article introduces a recipe for Brussels sprout latkes as a nutritious alternative to pancakes post-surfing, with a unique twist that includes a feta dip. The recipe showcases how Brussels sprouts, instead of traditional potatoes, can create delicious latkes that are complemented by various condiments, suggesting versatile pairings. Chef Scott Clark recommends toppings like pear butter and pickled mustard seeds. The feta dip serves as a versatile and addictive accompaniment, ideal for snacking with vegetables or chips, making it easy to prepare and store.
Once you go this far, you can keep on going. This feta dip is my homage to Pescadero goat farmer Dee Harley.
Big boy Brussels are easier to mandoline; use their stems as a handle while you're shaving them.
The dip keeps, in the fridge in an airtight container, for up to 1 week, and it's addictive with raw veg or chips.
Chef Scott Clark recommends serving with a pear butter and pickled mustard seeds, but any preserve-homemade or store-bought-would be great with these fritters.
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