Welcome to a delightful modern twist on a beloved classic! If you’re searching for “healthy latkes” or “baked latkes” that are still incredibly crisp and full of flavor, look no further. My recipe for Brussels sprouts latkes reimagines the traditional potato pancake, offering a nutritious, “gluten-free latke” alternative that promises all the deliciousness without the excess oil or messy frying. Prepare to be amazed; you won’t even miss the potatoes!
This innovative Brussels Sprouts Latkes recipe has been thoughtfully updated from its original publication on December 4, 2015, to bring you an even better, healthier version.
Beyond Hanukkah: Brussels Sprouts Latkes for Any Occasion
While latkes are a beloved staple during Hanukkah celebrations, these Brussels Sprouts Latkes transcend seasonal boundaries. They make an excellent “meatless Monday dinner,” a vibrant side dish, or a sophisticated appetizer for any gathering. You’re going to adore this healthy, oven-baked latke recipe. Despite making several conscious swaps from my grandmother’s cherished traditional potato latkes, the authentic, comforting taste of latkes shines through. It’s a genuine culinary delight that blends heritage with modern health consciousness. YUM!
Why These Healthy Brussels Sprouts Latkes Will Be Your New Favorite
Prepare to fall in love with these wholesome latkes. Here’s why they stand out:
- Baked for Health, Crispy for Joy: Unlike traditional fried latkes, these are “baked, not fried,” delivering an undeniably satisfying crunch without the heavy oils and guilt. A healthier way to enjoy your favorite savory pancakes!
- Nutrient-Packed Veggies: Forget starchy potatoes! Our latkes are loaded with fresh, vibrant Brussels sprouts and onions, making them incredibly nutritious and flavorful.
- Low Carb & Nutrient-Dense: Perfect for those mindful of their carbohydrate intake, these vegetable-forward latkes offer a wealth of vitamins and minerals in every bite.
- Easy Oven-Baked Latkes: Spend less time slaving over a hot stove and more time enjoying your family and guests. Baking makes cleanup a breeze and simplifies the cooking process.
- Naturally Gluten-Free: We use oat flour as a binder, ensuring these “gluten-free latkes” are accessible and delicious for everyone, including those with gluten sensitivities.
- Vegan-Friendly Option: Looking for a “vegan latke recipe”? We’ve got you covered! Simple substitutions make these latkes entirely plant-based. Keep reading for details!
- Incredibly Delicious: The rich, savory flavor of Brussels sprouts combined with sweet onion and a hint of spice creates a latke experience so delicious, no one will even realize they’re missing the potatoes. Everyone will ask for seconds!
Essential Ingredients and Clever Substitutions
- Shredded Brussels Sprouts: Opt for larger sprouts if possible, as they are generally easier to shred evenly. If you decide to experiment with other vegetables that have a higher water content, like zucchini for “zucchini latkes,” remember that you’ll need to thoroughly drain any excess liquid to prevent a soggy texture. This crucial step ensures your latkes remain crisp.
- Shredded Onions: Beyond adding a foundational layer of savory flavor, shredded onions play a vital role in the consistency of these latkes. Traditional potato latkes release a lot of starchy water, which acts as a natural binder. In this potato-free version, the moisture from the shredded onions is essential for achieving the right batter consistency and helping the latkes hold their shape. While a fine shredder works beautifully (I still cherish my grandmother’s!), a food processor will save you significant time and effort.
- Ground Oats: I prefer to grind my own oats at home using a food processor or a spice grinder. This allows me to achieve a consistency similar to matzo meal, while keeping the recipe entirely “gluten-free.” “Potato starch” is another excellent gluten-free binding option. If neither is available, any finely ground grain that aligns with your dietary preferences can be used.
- Eggs: Eggs serve as a critical binder in these latkes, especially without the natural starch of potatoes. If you’re aiming for “vegan latkes,” omitting eggs requires a clever alternative. In my experience, the most effective substitute is a “flax and chia egg” mixture: combine 2 tablespoons of ground flaxseed with 2 teaspoons of chia seeds and ½ cup of water. Let this mixture sit for at least 10-15 minutes to thicken and gel before adding it to your batter. Additionally, incorporating 1-2 tablespoons of potato starch along with the ground oats can further enhance the binding power, ensuring your vegan latkes hold together perfectly.
Step-by-Step Guide: Crafting Your Brussels Sprouts Latkes
If you’re preparing vegan latkes, start by mixing your chia and flax seed blend with water first. This allows ample time for the mixture to gel and become an effective egg substitute while you prepare the vegetables.
Time-Saving Tip: Utilize the shredding disc of your food processor to quickly and efficiently shred both the onions and Brussels sprouts. If a food processor isn’t available, a standard box grater with large holes will work just as well.
Step 1: Shred the Vegetables. Begin by thoroughly shredding both the Brussels sprouts and onions. It is particularly important to shred the onions finely, as this action helps them release their natural juices. In the absence of potato starch, these onion juices become a crucial component for providing sufficient moisture to the latke batter, ensuring a cohesive texture, and infusing the latkes with fantastic flavor.
Step 2: Combine in a Bowl. Transfer the shredded onions and Brussels sprouts into a large mixing bowl. Make sure to include any accumulated onion juices, as these contribute significantly to the final texture and taste of your latkes.
Step 3: Add Dry Ingredients. Sprinkle the ground oats, salt, pepper, and a dash of crushed red pepper over the shredded vegetables. Mix all the ingredients thoroughly until they are well combined and the oats are evenly distributed throughout the vegetable mixture.
Step 4: Incorporate Wet Ingredients. Whisk the eggs in a separate small bowl, then add them to the vegetable mixture. If you are making vegan latkes, now is the time to mix in your prepared flax/chia egg substitute.
Step 5: Achieve Uniform Batter. Continue mixing the batter vigorously until all the ingredients are fully incorporated, and the mixture achieves a uniform texture and consistency. This ensures each latke will be perfectly balanced in flavor and structure.
The Secret to Perfectly Crispy Oven-Baked Latkes
Achieving a wonderfully crunchy latke without the need for deep-frying is absolutely possible! Yes, you heard that correctly—you can have crisp, delicious latkes right from your oven. The key lies in one crucial step: preheating your oven to a blazing hot 450°F (230°C). A super hot oven is fundamental to ensuring your latkes develop that irresistible, golden-brown crisp exterior. Don’t skimp on the preheating time!
Step 6: Form and Oil Latkes. Scoop approximately 2 tablespoons of the latke batter onto a baking sheet that has been lined with parchment paper. Using a cookie scoop helps create uniformly sized latkes, though a large spoon works perfectly too. Once the batter is portioned, gently flatten each latke and brush a thin layer of avocado oil over their tops. Bake for 12 minutes.
Step 7: Flip and Continue Baking. After the initial baking time, carefully flip each latke over to the other side. Return the baking sheet to the oven and bake for an additional 10 minutes, or until both sides are golden brown and perfectly crisp. This two-sided baking method is essential for maximum crunch.
Step 8: Serve Hot. For the ultimate experience, serve your Brussels sprouts latkes immediately, straight from the oven. They taste best when they are piping hot and at their crispiest, offering a delightful texture contrast with every bite.
Debra’s Pro Tips for Perfect Latkes
- Serve Immediately for Best Texture: Just like traditional latkes, these Brussels sprouts versions are at their absolute best when served fresh out of the oven. The crispy edges and tender interior are perfectly balanced when hot.
- Prep Ahead with Ease: One of the major advantages of using Brussels sprouts instead of potatoes is that you don’t have to worry about oxidation! Unlike potatoes that brown quickly once shredded, Brussels sprouts maintain their color beautifully. Feel free to shred your Brussels sprouts and onions ahead of time, storing them in an airtight container in the refrigerator until you’re ready to mix the batter. This is a fantastic time-saver for busy days!
- Choose the Right Oil for High Heat: Since these latkes are baked at a high temperature of 450°F (230°C), selecting an oil with a high smoke point is crucial. “Avocado oil” is an excellent choice, as it can withstand high heat without breaking down, ensuring a clean flavor and consistent crispness. While olive oil is great for many dishes, its lower smoke point makes it less ideal for this recipe.
- Introduce New Flavors Gradually: If your family is accustomed to the familiar taste of potato latkes and might be hesitant to try something entirely new, consider a gradual introduction. Start by mixing 2 cups of shredded Russet potatoes with 2 cups of shredded Brussels sprouts. This hybrid approach offers a comforting bridge to the all-veggie version, allowing taste buds to adapt to the delicious new flavors while still enjoying a hint of the traditional.
- Ensure Proper Shredding: For the best texture, aim for a fine shred on both the Brussels sprouts and onions. This helps the vegetables cook through evenly and integrate seamlessly into the latke batter, preventing chunky or unevenly cooked results.
How to Store, Freeze, and Reheat Brussels Sprouts Latkes
- Storing Leftovers: Any leftover latkes can be safely stored in an airtight container in your refrigerator for up to 5 days. Ensure they are completely cooled before placing them in the container to prevent condensation and sogginess.
- Reheating for Crispy Perfection: To bring your stored latkes back to their original crispy glory, preheat your oven to 450°F (230°C). Arrange the latkes on a baking tray and reheat for 10-15 minutes, or until they are thoroughly heated through and have regained their desired crisp texture. Avoid microwaving, as this will make them soft.
- Freezing for Later Enjoyment: To freeze latkes, first bake them until they are slightly underdone—about 10 minutes per side. Allow the latkes to cool completely. Then, arrange them in a single layer on a parchment-lined baking tray and place them in the freezer until solid. Once frozen, transfer the latkes to a freezer-safe zip-top bag or airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, reheat them directly from frozen following the same instructions as for reheating leftovers, adding a few extra minutes to the baking time if needed.
Delightful Pairings: What to Serve with Your Latkes
Elevate your Brussels sprouts latkes with these fantastic topping and side dish ideas:
- Homemade Applesauce: “Applesauce” remains a beloved and traditional latke topping. For a naturally sweet and vibrant accompaniment, try my no-sugar-added healthy applesauce recipe. For a gorgeous pink hue, simply leave the skins on red apples when preparing.
- Creamy Guacamole: For a savory pairing that’s always a crowd-pleaser, fresh guacamole is my absolute favorite latke topping. Its rich, creamy texture and zesty flavor perfectly complement the crispy latkes.
- Vegan Sour Cream: Craving that classic tangy creaminess? My 5-minute vegan sour cream recipe is a super popular and traditional latke topping that’s incredibly easy to whip up and utterly delicious.
- Tropical Mango Salsa: If you’re torn between sweet and savory, a bright and flavorful mango salsa offers the best of both worlds. Its vibrant, fruity notes provide a refreshing contrast to the savory latkes.
- A Hearty Salad: For a complete meal, serve your latkes alongside a fresh, crisp green salad with a light vinaigrette. The freshness will balance the richness of the latkes.
- Smoked Salmon: For a more gourmet touch, top your latkes with a dollop of sour cream (or vegan sour cream) and a small piece of smoked salmon.
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Brussels Sprouts Latkes: A Wholesome Twist
Author: Debra Klein
These Brussels Sprouts Latkes offer a delightful, modern take on classic potato latkes. Baked to crispy perfection, they are gluten-free, packed with nutrients, and incredibly flavorful – a truly easy and healthy Hanukkah recipe or a perfect side dish any day of the year!
Prep Time: 8 mins
Cook Time: 22 mins
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Jewish Holiday
Equipment You’ll Need
- 1 Food Processor
- 1 Large mixing bowl
- 1 Large Rimmed Baking Sheet
- 1 Unbleached Parchment Paper
- 1 Pastry Brush
- 1 Cookie scoop
Ingredients
- 1 lb. Brussels sprouts (about 4 cups shredded)
- 1 medium sweet onion
- 2 tbsp oat flour
- 1 tsp coarse sea salt
- ½ tsp baking soda
- ½ tsp red pepper flakes
- 2 large eggs, whisked
- 1 tbsp avocado oil
Instructions
- Preheat your oven to 450°F (230°C). Line two large rimmed baking sheets with unbleached parchment paper.
- Using the shredding disc of your food processor, finely shred the Brussels sprouts and onion. Transfer the shredded vegetables to a large bowl, ensuring to include any onion juices released during shredding.
- Sprinkle the oat flour, baking soda, sea salt, and red pepper flakes over the shredded veggies. Mix thoroughly until all ingredients are evenly distributed.
- Add the whisked eggs to the vegetable mixture. Stir vigorously until everything is well combined and the batter has a uniform texture.
- Using a cookie scoop or a large spoon (approximately 2 tablespoons per latke), drop the batter onto the prepared baking sheets. You should yield about 24 small latkes.
- Gently flatten each latke with a spatula. Lightly brush avocado oil over the top of each latke. Bake for 12 minutes.
- Flip the latkes over to the other side and continue baking for another 10 minutes, or until they are beautifully golden brown and crispy.
- Serve immediately while hot and crisp for the best flavor and texture.
- If preparing in advance, reheat in a preheated 450°F (230°C) oven for 10-15 minutes until heated through and re-crisped.
Notes
- For Vegan Latkes: Omit the eggs. Instead, combine 2 tablespoons ground flaxseed with 2 tablespoons ground chia seeds and ½ cup water. Mix this ‘flax egg’ solution before you begin shredding the vegetables, allowing it ample time to gel and thicken, then incorporate it into the batter in place of the eggs.
- For Passover: Simply omit the baking soda from the recipe.
Nutrition Information
(Approximate values per serving, based on 6 servings. Calculated using online tools.)
- Serving Size: 4 latkes
- Calories: 92 kcal
- Carbohydrates: 10g
- Protein: 5g
- Fat: 4g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0.01g
- Cholesterol: 55mg
- Sodium: 522mg
- Potassium: 354mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 699 IU
- Vitamin C: 66mg
- Calcium: 46mg
- Iron: 1mg
Disclaimer: Nutrition calculations are estimates and were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.
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