If you’re looking for a delicious and healthier twist on a classic favorite, then this Baked Brussels Sprouts Latkes Recipe is going to be your new go-to. I absolutely love how these latkes turn out—crispy on the outside, tender on the inside, and packed full of flavor without any of the guilt from frying. Whether you’re feeding a crowd or just want a tasty snack, these baked latkes really do the trick, and I can’t wait to share all the tips I’ve learned to help you nail them every time.
Why You’ll Love This Recipe
- Crispy Without Frying: These latkes bake to a perfect crunch, so you get all the texture without soaking up oil.
- Packed with Nutrients: Brussels sprouts bring so much flavor and health benefits, making this a smart choice.
- Easy to Make: Minimal ingredients and quick prep means you can whip these up on a weeknight or for a holiday.
- Crowd-Pleaser: My family goes crazy for these latkes, and I bet yours will too!
Ingredients You’ll Need
The ingredient list is simple but thoughtfully balanced to bring out the best in the Brussels sprouts and create that perfect latke texture. A few pantry staples like oat flour and spices help bind everything together and punch up the flavor.
- Brussels sprouts: Fresh and firm ones shred beautifully for the best texture.
- Sweet onion: Adds natural sweetness that complements the sprouts perfectly.
- Oat flour: A gluten-free binder that helps hold the latkes without heaviness.
- Sea salt: Use coarse for a little extra flavor punch.
- Baking soda: Gives a subtle lift that helps with crispiness.
- Red pepper flakes: Brings a gentle heat – but adjust for your spice tolerance.
- Eggs: Whisked well for binding the ingredients together.
- Avocado oil: A healthy oil that browns nicely and keeps the latkes crispy.
Variations
I like to keep this Baked Brussels Sprouts Latkes Recipe pretty classic, but the beauty of it is how easy it is to switch things up depending on what you have or your mood. I encourage you to experiment—you might be surprised what flavors pop!
- Cheesy Twist: Sprinkle in some shredded Parmesan or sharp cheddar before baking for an irresistible savory upgrade.
- Herb Infusion: Adding fresh thyme or rosemary to the batter gives the latkes a lovely aromatic touch I enjoy during cooler months.
- Spicy Kick: If you love heat, increase the red pepper flakes or add a dash of cayenne pepper.
- Vegan Option: Swap eggs for a flaxseed or chia egg substitute if you want to make these vegan-friendly without losing the structure.
How to Make Baked Brussels Sprouts Latkes Recipe
Step 1: Prep Like a Pro – Shred Your Veggies
Start by preheating your oven to 450°F and lining two rimmed baking sheets with parchment paper—trust me, this step makes cleanup much easier. Then, grab your Brussels sprouts and sweet onion, pop them in the food processor, and shred until you get a fine, even texture. This shredding is key for nice latkes that hold together and cook evenly. If you don’t have a food processor, you can shred by hand with a box grater, but it takes a bit longer.
Step 2: Mix and Season to Perfection
In a large bowl, sprinkle the oat flour, baking soda, salt, and red pepper flakes over the shredded veggies and stir well to combine. This dry mix helps spread the flavors evenly and supports the latke structure. Next, whisk your eggs really well and add them in, stirring until everything is cohesive. You’ll notice the batter become sticky—that’s exactly what you want for latkes that crisp nicely.
Step 3: Shape, Oil, and Bake
Use a cookie scoop or a spoon to drop about 2 tablespoons of batter per latke onto your prepared baking sheets. You’ll get roughly 24 small latkes, which is perfect for sharing. Flatten each scoop gently with a spatula to about ¼ inch thick, then brush a little avocado oil on top. This oil finishing touch is what helps them crisp up beautifully without frying. Pop them into the oven and bake for 12 minutes, then carefully flip each latke over and bake for another 10 minutes or until golden and crispy all around.
Step 4: Serving and Storing
If you’re planning ahead, you can totally make these in advance. When reheating, pop them back into a 450°F oven for 10-15 minutes until warmed through and crispy again. Don’t skip the reheating step—it’s what revives that ideal crunch every time.
Pro Tips for Making Baked Brussels Sprouts Latkes Recipe
- Dry Your Veggies Well: I learned that squeezing excess moisture from shredded Brussels sprouts and onion ensures crispier latkes and less sogginess.
- Don’t Skip the Oil Brush: Brushing oil on top before baking creates that golden crust you’ll crave, so don’t skimp here.
- Use a Cookie Scoop: It makes shaping uniform latkes so easy, helping everything cook evenly and look professional.
- Flip Carefully: Use a thin spatula to prevent breakage; flipping halfway through baking gives even browning on both sides.
How to Serve Baked Brussels Sprouts Latkes Recipe
Garnishes
I love topping these latkes with a dollop of plain Greek yogurt or sour cream mixed with a pinch of garlic and fresh herbs like dill or chives. It adds a creaminess that balances the crunchy texture and gives a fresh, tangy note that I can’t get enough of.
Side Dishes
My favorite pairing is a simple roasted chicken or salmon with a crisp green salad—keeps everything light but satisfying. During holidays, I sometimes serve these alongside applesauce for a traditional twist that’s always a hit.
Creative Ways to Present
For special occasions, I’ve served these latkes stacked like mini towers, layering each with small spoonfuls of smoked salmon and crème fraîche—talk about impressive appetizers! They also look adorable garnished individually with microgreens or edible flowers when feeding guests.
Make Ahead and Storage
Storing Leftovers
Leftover latkes store great in an airtight container in the fridge for up to 3 days. I usually layer parchment between them to keep their edges from sticking together. This makes for easy, grab-and-go snacks!
Freezing
Freezing is totally an option—I flash freeze the latkes on a tray first, then transfer to a zip-top bag. This way, they freeze individually and won’t clump. When you’re ready to eat, just pop a few straight into a hot oven until warmed through and crispy again.
Reheating
Reheat your leftovers in a preheated 450°F oven for 10-15 minutes. This method revives the crunch and prevents the latkes from getting soggy—as stovetop or microwave reheating tends to do.
FAQs
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Can I use frozen Brussels sprouts for this recipe?
Fresh is really best when making these latkes because frozen Brussels sprouts tend to have more moisture, which can make the latkes soggy. If you only have frozen, be sure to thaw completely and squeeze out as much water as possible before shredding or mixing.
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Are these latkes gluten-free?
Yes! Using oat flour keeps this Baked Brussels Sprouts Latkes Recipe gluten-free and still deliciously crispy. Just make sure your oat flour is certified gluten-free if you have a sensitivity.
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Can I make this recipe vegan?
Definitely. Replace the eggs with a flax or chia egg substitute (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use your favorite vegan oil. The texture will still be excellent.
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Why bake instead of frying the latkes?
Baking reduces the oil and mess, making these latkes lighter and easier to prepare. Plus, baking gives a surprisingly crispy finish and a more consistent texture without the worry of excess oil absorption.
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How do I prevent my latkes from falling apart?
Drying the shredded veggies well and mixing in the oat flour and eggs thoroughly will help bind everything together. Also, flattening the latkes evenly and brushing them with oil contributes to their structural integrity during baking.
Final Thoughts
This Baked Brussels Sprouts Latkes Recipe quickly became one of my favorite ways to enjoy Brussels sprouts, especially when I want something crisp, flavorful, and gluten-free. The easy prep and healthy ingredients make it something I don’t hesitate to whip up for both my family and guests. Give it a try—you might just find these latkes stealing the show at your next meal or gathering. Trust me, once you make them, you’ll find yourself coming back to this recipe again and again!
Print
Baked Brussels Sprouts Latkes Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 24 small latkes (serves 6, 4 latkes per serving)
- Category: Appetizer
- Method: Baking
- Cuisine: Jewish
- Diet: Gluten Free
Description
These Brussels Sprouts Latkes are a modern, healthy alternative to traditional potato latkes. Crispy and flavorful, they are baked instead of fried, making them gluten-free and nutrient-dense. Perfect as an appetizer or side dish, these latkes bring a fresh twist to a classic recipe with subtle heat from red pepper flakes and a satisfying texture.
Ingredients
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 Oven: Preheat your oven to 450°F (232°C). Line two large rimmed baking sheets with unbleached parchment paper to prevent sticking and aid in even baking.
- Prepare Vegetables: Shred the Brussels sprouts and sweet onion using a food processor until finely shredded. Transfer the shredded vegetables to a large mixing bowl.
- Mix Dry Ingredients: Sprinkle the oat flour, baking soda, coarse sea salt, and red pepper flakes over the shredded vegetables. Mix thoroughly to evenly distribute the ingredients.
- Add Eggs: Whisk the eggs in a separate bowl, then pour into the vegetable mixture. Stir carefully until everything is well combined and the mixture starts to bind together.
- Form Latkes: Using a cookie scoop or large spoon, drop about 2 tablespoons of the batter onto the prepared baking sheets, spacing them evenly. This should make approximately 24 small latkes.
- Flatten and Oil: Use a spatula to gently flatten each latke to an even thickness. Lightly brush the tops of each latke with avocado oil to help them crisp during baking.
- Bake First Side: Place the baking sheets in the preheated oven and bake for 12 minutes, allowing the latkes to start firming up and the edges to brown.
- Flip and Bake Second Side: Carefully flip each latke over with a spatula and bake for an additional 10 minutes, or until both sides are golden brown and crispy.
- Serve or Reheat: Serve warm immediately. If making ahead, reheat latkes in a preheated 450°F oven for 10-15 minutes until heated through and crispy again.
Notes
- This recipe offers a baked alternative to traditional fried latkes, making the dish lighter but still deliciously crisp.
- Using oat flour keeps the recipe gluten-free without sacrificing texture.
- Red pepper flakes add a subtle heat which can be adjusted or omitted according to taste.
- Perfect for Hanukkah or as a healthy snack or side dish any time of year.
- Store leftover latkes in an airtight container and reheat in the oven to maintain crispiness.
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
