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
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 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
