Description
These Brussels Sprouts Latkes offer a modern, gluten-free twist on the classic potato latkes. Baked instead of fried for a healthier option, these crisp and flavorful latkes combine shredded Brussels sprouts and sweet onion with oat flour and spices, making them perfect for a savory snack or a delicious side dish during holidays or any meal.
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
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) and line two large rimmed baking sheets with unbleached parchment paper to prevent sticking and promote even cooking.
- Prepare the vegetables: Using a food processor, shred the Brussels sprouts and the sweet onion until finely chopped. Transfer them to a large mixing bowl to prepare the latke batter.
- Mix dry ingredients with veggies: Sprinkle the oat flour, baking soda, coarse sea salt, and red pepper flakes over the shredded vegetables. Mix all ingredients thoroughly to evenly distribute the seasoning and flour.
- Add eggs to bind: Whisk the eggs separately and then pour them into the vegetable mixture. Stir everything well until you achieve a cohesive batter.
- Form the latkes: Using a cookie scoop or large spoon, drop approximately 2 tablespoons of the batter onto the prepared baking sheets, shaping about 24 small latkes in total. Gently flatten each latke with a spatula and brush the tops lightly with avocado oil for crispiness.
- Bake the latkes: Place the baking sheets in the preheated oven and bake for 12 minutes until the bottoms are golden and starting to crisp.
- Flip and continue baking: Carefully flip each latke over to the other side and bake for an additional 10 minutes until they turn golden brown and crispy on both sides.
- Reheat when needed: If preparing in advance, reheat the latkes in a 450°F oven for 10–15 minutes to warm them through and restore their crisp texture.
Notes
- This recipe is a healthier alternative to traditional fried latkes, using baking instead of frying to reduce fat content.
- Oat flour keeps the latkes gluten-free while providing a light texture.
- The latkes are flavorful with a subtle kick from red pepper flakes, balancing the sweetness of the onion and earthiness of Brussels sprouts.
- Perfect for Hanukkah or any occasion where you want a nutritious and tasty snack or side dish.
- Use avocado oil for its mild flavor and high smoke point, excellent for baking latkes.
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
