Sweet Potato and Brussels Sprout Okonomiyaki

• Vegetarian

• Produce

  • 3 oz Brussels sprouts
  • 1 Scallion
  • 1 Sweet potato, julienned (about 4 cups, medium

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Sriracha

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Kosher salt

• Oils & Vinegars

  • 6 tbsp Vegetable oil

Found on epicurious.com

Description

Ingredients

• 3 ounces brussels sprouts, ends trimmed, very thinly sliced (about 1 cup)
• 1 medium sweet potato, julienned (about 4 cups)
• 1 scallion, thinly sliced
• 1 large egg, beaten to blend
• Kosher salt
• 1/3 cup all-purpose flour
• 6 tablespoons vegetable oil, divided
• Sriracha, Kewpie mayonnaise, bonito flakes, and furikake (for serving)

Directions

• Preparation Combine brussels sprouts, sweet potato, scallion, and egg in a large bowl; season with salt. Mix with your hands until vegetables are evenly coated. Sprinkle flour over vegetables and toss to combine (mixture shouldn’t be gummy, but a handful should clump together). Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Add half of vegetable mixture; press into a thin even layer across bottom of skillet. Cook until pancake begins to set, about 1 minute. Drizzle 1 Tbsp. oil around edge and shake to ensure pancake can slide around; cook until golden brown underneath, about 2 minutes longer. Slide pancake onto a baking sheet or the underside of a flat pot lid, then invert pancake back into skillet. Drizzle 1 Tbsp. oil around edge of pancake and cook until second side is golden brown, about 2 minutes. Repeat with remaining vegetable mixture and 3 Tbsp. oil to make another pancake. Serve topped with Sriracha, mayonnaise, bonito flakes, and furikake.

Nutrition