Brussels Sprouts Latkes

• 1 lb Brussels sprout
• 1 lb russet potato
• 2 tablespoons chives, diced
• 2 tablespoons fresh marjoram, finely chopped
• 3 large eggs
• 1/4 cup Italian breadcrumbs
• 1 tablespoon Hungarian paprika
• 2 tablespoons kosher salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper, freshly ground
• 4 ounces vegetable oil

1. Heat oil to 350 degrees F in a small, deep pan. Using a small pan will allow for a deeper layer of oil.
2. Cut the stems off the Brussels sprouts, and cut each sprout in half. Place in a food processor, and blend until finely chopped.
3. Peel the potatoes and cut into chunks. Place in a food processor, and blend until finely chopped. If available, use a juicer to remove the excess moisture from the potatoes. Otherwise, squeeze the moisture out using a kitchen towel.
4. Mix Brussels sprouts, potatoes, diced chives, and chopped marjoram in a large bowl until combined.
5. Beat eggs separately, then add to the bowl with the vegetables. Mix together with breadcrumbs, paprika, salt, white pepper, and black pepper. Mix thoroughly until fully blended.
6. Place the entire mixture in a strainer, and press downward to push out whatever moisture remains. Potatoes are very moist, and will cause the latkes to fall apart in the pan if this isn't done.
7. Use an ice cream scoop to form the mixture into a ball, then flatten the ball out to make a patty shape. Repeat several times on a plate or cutting board so they'll be ready. As latkes are cooking, repeat this process to refill the plate and have them ready.
8. Recheck the temperature of the oil in the pan. Lower the heat if necessary to keep the temperature around 350 degrees: oil heats up fast and retains the heat. Overly hot oil will burn the latkes.
9. NOTE: It may be necessary to use a bench scraper to remove the patties from the plate or cutting board.
10. Add as many patties to the pan as you can without crowding the pan. Cook for a few minutes, then flip over using a spatula when you see the bottom of the latke starting to brown. Cook for a few more minutes, then remove from pan and place on a paper towel to soak up the oil.
11. Repeat until all latkes are cooked. Serve with sour cream if desired. If storing for later, allow latkes to cool fully, then refrigerate in a container using a fresh paper towel between layers.

brussels, potato, chives, fresh marjoram, eggs, italian breadcrumbs, paprika, kosher salt, white pepper, black pepper, vegetable oil

Taken from www.food.com/recipe/brussels-sprouts-latkes-527191 (may not work)