These savory–sweet Brussels sprout waffles are crispy on the outside, tender inside, and made to be dipped, drizzled, or devoured straight off the waffle iron. They’re part latke, part fritter, part brunch magic — and completely unique.
If you’ve been looking for a new way to love Brussels sprouts, let me introduce you to something delightfully unexpected: Brussels Sprout “Latke” Waffles. They’re crispy, savory, slightly sweet, and the kind of recipe that makes everyone at the table raise an eyebrow—right before going back for seconds.
Serving Ideas
- Top with a fried egg for brunch.
- Add smoked salmon or sautéed mushrooms for a fancy twist.
- Cut into wedges and serve as a party appetizer with a dipping board.
This recipe was born from one of my favorite kitchen moments: using what I have and turning it into something that feels a little magical. Brussels sprouts often get roasted, sautéed, or shredded into salads… but waffle-ified? That’s where the fun begins. When those thin ribbons of sprouts and potatoes hit a hot waffle iron, they crisp up beautifully, creating golden, textured pockets that rival any traditional latke. And the best part? The waffle iron does the work—no messy pan-frying required.
The flavor here leans cozy and savory with a tiny kick from smoked paprika and scallions, but it’s the maple-mustard drizzle that pulls everything together. Sweet, tangy, a little sharp—it melts into the crevices of the waffle like syrup on breakfast comfort food, only far more interesting.
These waffles make a fantastic brunch centerpiece, especially topped with a perfectly runny egg. They also slide comfortably onto an appetizer board, cut into triangles and served with a bowl of the maple-mustard sauce for dipping. And if you love a good “breakfast for dinner” moment, this recipe delivers.
It’s a great way to use up a bag of Brussels sprouts, add more veggies to your day, and surprise even the sprout-skeptics at your table. And while the recipe feels playful, it’s also simple, quick, and endlessly adaptable—swap the potato for sweet potato, add cheese, or stir in fresh herbs.
Brussels sprouts deserve a moment in the spotlight, and these crispy little latke-waffles are exactly how to give it to them. Get your waffle iron warmed up—you’re going to want more than one.
Crispy Brussels Sprout “Latke” Waffles with Maple-Mustard Drizzle
These savory–sweet Brussels sprout waffles are crispy on the outside, tender inside, and made to be dipped, drizzled, or devoured straight off the waffle iron. They’re part latke, part fritter, part brunch magic — and completely unique.
Ingredients
For the Brussels Waffle Latkes:
- 2 cups Brussels sprouts, shredded (use a food processor)
- 1 small Yukon gold potato, shredded and squeezed dry
- 1 small carrot, shredded
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 eggs
- ¼ cup all-purpose or gluten-free flour
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper (optional)
Oil spray for the waffle iron
- For the Maple-Mustard Drizzle:
- 2 tablespoon Dijon mustard
- 1 ½ tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar