Brussels Sprouts Latkes: A modern twist on a traditional favorite. Baked, not fried for a healthier crunch. Swap out the potatoes for brussels sprouts for a low-carb, nutrient dense easy Hanukkah Recipe.
This recipe for Brussels Sprouts Latkes has been updated from the original which was published on December 4, 2015
This aint your Grandmothers Latke Recipe!
What would you create in the kitchen if you started with a blank slate? No preconceived ideas about the way it’s “supposed to” taste or look like? With Hanukkah upon us, and my dread of the house smelling like a greasy spoon, (not to mention our current state of potato overload from Thanksgiving), I set out to create a new latke. From scratch! Literally.
I wanted a latke with ingredients that will nourish. Also, a cooking process that won’t fall like lead in the intestines. When I gave up the notion of what it was supposed to be (my Grandmother’s Latkes) and the comparison to a standard latke that is made with potatoes and then fried, something interesting happened……the Brussels Sprouts Latkes actually tasted like latkes instead of some sort of health concoction! Funny how that happened!
I grew up on latkes. I was fortunate to spend a lot of time eating at my Grandparents house and my Grandmother made latkes all year round, not just on Hanukkah. It was one of her specialties and she never said no to a request for latkes. We were even allowed to bring them to school wrapped in foil as part of our lunches. Now, there’s a real valuable trade!! I can’t imagine what my grade school friends would have thought about Brussels sprouts latkes….maybe too ahead of the times?
Some things only Grandma Knows
When I had a family of my own, I was fortunate that my grandmother was still alive and I was able to get the recipe. Of course, I had to go to California for a demonstration, because there wasn’t an actual recipe….I had to watch how she approximated the ingredients. To figure out how much a handful was and what the right consistency would look like needed a front row seat. Who knew that if the eggs were a bit bigger than usual, more matza meal was needed? Did you ever hear that the potatoes could have more or less starch than usual and what to do to remedy the situation? Only Grandma had that kind of wisdom to share.
What’s in Healthy Brussels Sprouts Latkes?
- Shredded Brussels Sprouts: the bigger sprouts shred more easily.
- Shredded Onions: they not only add flavor, but moisture too! Traditional latkes use potatoes that give off a lot of starchy water that helps hold them together, this onion “water” is vital to get the right consistency.
- Ground Oats: I like to grind them myself (use your food processor or a coffee/spice grinder) so I get a matza meal like texture that’s still gluten-free. If you don’t have ground oats, you can use any ground grain that fits in with your dietary preferences.
- Eggs: A lot more tricky to omit (for a vegan latke) when you don’t use potatoes. That potato starch really helps to bind the mixture together when you don’t use eggs. Egg replacer will work—but I try to stay away from processed foods, so it’s not a good answer for me. Flax eggs will hold these together, but changed the texture and flavor too much for me to call them latkes.
- S + P + Crushed Red Pepper: I like a bit of spice, if you don’t, skip the red pepper flakes.
- Baking Soda: If you’re making these during Passover, skip it, they’ll still come out OK.
Are Baked Latkes Hard to Make Crunchy?
No, not hard at all. It’s totally possible to get a crunchy latke without frying them in oil. What? YES, you heard correctly. You can do this! Make sure to preheat your oven to 450. A super hot oven is key to getting them crisp. Scoop out the batter, brush on some oil and bake. Flip. Bake some more. THAT’S IT.
What should I put on my Latkes?
I look back now and realize what a gift my Grandmother gave me. She passed along more than a recipe, she passed along the tools she used to cook with—-not things you can buy in the store to stock your kitchen, but tools you find internally. My Grandmother taught me to use and trust all of my senses in the kitchen. To watch and look and listen and taste and smell and feel. As I set out to create a brand new latke, this advice/skill set was invaluable….and my Grandmothers presence gave me the confidence to experiment.
Although these are not Grandma Blanche’s Latkes, they have her spirit and her skill and her love written all over them! A winning combination of nostalgia/tradition with a modern healthy twist.
- 1 Tablespoon Avocado oil
- 1 lb Brussels sprouts (about 4 cups shredded)
- 1 small onion, shredded or minced
- 2 Tablespoons oat flour**
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon baking soda **
- ½ teaspoon crushed red pepper
- 2 eggs whisked
- Preheat oven to 450. Line 2 large rimmed baking sheets with unbleached parchment paper, then brush lightly with avocado oil.
- Shred Brussels sprouts and onion in food processor. Set aside in large bowl.
- Mix flour with spices and then add to Brussels sprouts. Use a fork to whisk eggs and then add to the Brussels mixture, stirring until well combined.
- With a small ice cream scooper ladle latkes (about 2 Tablespoons each) onto baking sheet about an inch apart. Use spatula to flatten and then lightly brush oil on top of latkes. Bake for 12 minutes.
- Use spatula to flip latkes and bake for another 10 minutes or until they are golden and crisped.
- Serve with homemade apple sauce.
- If you need to make these in advance, reheat in preheated 450 oven for 10-15 minutes, until crispy.
Serving Size2 Latkes
Amount Per Serving Calories 43 Total Fat 2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 2g Cholesterol 31mg Sodium 249mg Carbohydrates 4g Net Carbohydrates 0g Fiber 1g Sugar 1g Sugar Alcohols 0g Protein 2g