For Chanukah this year, we kitchen-tested this recipe from delightful cookbook author and Food Network host Molly Yeh, whom the Forward once lovingly called “just your typical Jewish-Chinese percussionist food blogger in North Dakota.” We love Molly’s creative Jewish-fusion food, and this crispy-crunchy latke made of chopped brussels sprouts, with a tangy mustard-vinaigrette topping, is no exception. Just watch!
For even more Jewish Philly-approved veggie-inspired latke recipes, click here. B’te-avon (bon appétit)!
