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Baked Brussels Sprouts Latkes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 107 reviews
  • Author: Villerius
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 24 latkes (6 servings, 4 latkes per serving)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Jewish
  • Diet: Gluten Free

Description

Brussels Sprouts Latkes are a healthy, gluten-free twist on traditional potato latkes. These crispy baked latkes combine shredded Brussels sprouts and sweet onion with oat flour and spices, then bake to golden perfection with a light brush of avocado oil. Perfect as a festive appetizer or a nutritious snack, they offer a delicious way to enjoy nutrient-packed vegetables with a satisfying crunch.

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

  1. Preheat oven: Set your oven to 450°F and line two large rimmed baking sheets with unbleached parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare vegetables: Shred the Brussels sprouts and sweet onion using a food processor until finely shredded. Transfer the mixture into a large bowl to hold the base of your latke mixture.
  3. Combine dry ingredients: Sprinkle oat flour, baking soda, sea salt, and red pepper flakes evenly over the shredded veggies. Mix thoroughly to combine all dry spices with the shredded base.
  4. Add eggs: Whisk the eggs in a separate bowl, then pour them into the vegetable mixture. Stir well until the mixture is evenly combined and starts to bind.
  5. Form latkes: Using a cookie scoop or a large spoon, drop about 2 tablespoons of the batter onto the prepared baking sheets for each latke, aiming to make approximately 24 small latkes.
  6. Shape and oil: Use a spatula to gently flatten each latke for even cooking. Lightly brush the tops with avocado oil to help them crisp up nicely in the oven.
  7. Bake first side: Place the baking sheets in the preheated oven and bake for 12 minutes, allowing the latkes to begin crisping and turning golden on the bottom.
  8. Flip and bake second side: Carefully flip each latke to the other side and bake for an additional 10 minutes until both sides are golden and crispy.
  9. Serve or reheat: Enjoy immediately or, if made ahead, reheat in a 450°F oven for 10-15 minutes to warm through and restore crispness.

Notes

  • This recipe features baked latkes rather than fried, making them a healthier option with less oil but still delightfully crispy.
  • The use of oat flour makes these latkes naturally gluten-free, ideal for those with gluten sensitivities.
  • These latkes are a modern take on a traditional Hanukkah dish, perfect for holiday celebrations or anytime you crave a savory vegetable treat.
  • The red pepper flakes add just a subtle hint of heat but can be adjusted or omitted based on your spice preference.
  • To shred the vegetables without a food processor, you can finely grate the Brussels sprouts and onion using a box grater.

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

Find it online: https://emilyscook.com/baked-brussels-sprouts-latkes-recipe/