Description
These Brussels Sprouts Latkes offer a modern, healthy twist on traditional potato latkes. Baked instead of fried, they deliver a crispy, flavorful treat that’s gluten-free and nutrient-dense—perfect for a quick snack or a festive occasion like Hanukkah.
Ingredients
Scale
Vegetables
- 1 lb. Brussels sprouts (about 4 cups shredded)
- 1 medium sweet onion
Dry Ingredients
- 2 tbsp oat flour
- 1 tsp coarse sea salt
- 1/2 tsp baking soda
- 1/2 tsp red pepper flakes
Wet Ingredients
- 2 large eggs (whisked)
- 1 tbsp avocado oil (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line two large rimmed baking sheets with unbleached parchment paper to prevent sticking and ensure easy cleanup.
- Shred Vegetables: Using a food processor, shred the Brussels sprouts and sweet onion until finely chopped. Transfer the shredded mixture to a large mixing bowl.
- Combine Dry Ingredients: Sprinkle the oat flour, baking soda, coarse sea salt, and red pepper flakes over the shredded veggies. Mix well to evenly distribute all the dry ingredients.
- Add Eggs: Whisk the eggs until smooth, then pour them into the vegetable mixture. Stir thoroughly until the batter is well combined and holds together.
- Form Latkes: Using a cookie scoop or large spoon, drop about 2 tablespoons of batter per latke onto the prepared baking sheets. You should be able to make approximately 24 small latkes. Flatten each latke gently with a spatula.
- Brush with Oil: Lightly brush the top of each latke with avocado oil. This helps create a golden, crispy crust during baking.
- Bake First Side: Place the baking sheets in the oven and bake the latkes for 12 minutes, allowing the bottoms to crisp up and brown.
- Flip and Bake Other Side: Carefully flip each latke over using a spatula, then bake for an additional 10 minutes until the other side is golden and crispy.
- Serve or Reheat: Enjoy the latkes immediately, or if making ahead, reheat them in a preheated 450°F oven for 10–15 minutes until heated through and crispy again.
Notes
- These latkes are a modern, baked alternative to traditional potato latkes, making them lighter and gluten-free.
- Oat flour is used as a binding agent to keep the latkes together without gluten.
- Red pepper flakes add a subtle heat; adjust according to your preference.
- Use avocado oil for its mild flavor and high smoke point, perfect for baking latkes.
- If you don’t have a food processor, finely shred the Brussels sprouts and onion by hand using a grater.
- These latkes are perfect for Hanukkah celebrations or as a healthy savory snack.
Nutrition
- Serving Size: 4 latkes
- Calories: 92 kcal
- Sugar: 3 g
- Sodium: 522 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
