I recently instated Exploration Tuesdays and Fridays, days for me to peel myself away from the blog to go explore (Type A, much?) Last week a friend suggested I go explore Brussels, with it being Brussels sprout week here on the blog and all. So I thought yea! Exploration Tuesday! I’ll head down and explore Brussels and maybe Antwerp for the day! But upon realizing it was a 2 hour train ride, I decided against it. Now about these latkes. This is actually the first time I’ve ever successfully fried anything. After the beet chip catastrophe last year I figured frying was a complex, mystical method of which I was simply unworthy. But I did it! And it’s delicious!! This is, however, a health food blog, so I’ll avoid getting carried away on the frying train, but for these veggie latkes, frying is just what the doctor ordered (okay that would be a terrible doctor, how ’bout “just what the med-school-drop-out-turned-chef ordered?”). Crispy on the outside, fluffy on the inside, and topped with a creamy Dijon yogurt sauce, these easy Brussels sprout latkes are everything.
