My recipe for Brussels sprouts latkes is a modern twist on traditional potato latkes. Baked latkes can also be crispy latkes…yup, still crisp and delicious, just like you remember, without the mess and all that extra oil! Let me show you how to make gluten-free latkes with Brussels sprouts…cuz they taste incredible…you won’t even miss the potatoes.
This recipe for Brussels Sprouts Latkes has been updated from the original which was published on December 4, 2015.
Latkes aren’t just for Hanukkah. Brussels Sprouts Latkes make a great side dish or meatless Monday dinner. Oh you’re going to love this healthy latke recipe….even though I’ve made a bunch of swaps, the taste is genuine latke. YUM!
Why you’ll love these healthy latkes
- Baked, not fried for a healthier crunch!
- Loaded with veggies rather than starchy potatoes.
- Low carb, nutrient dense.
- Easy baked latkes means you’re not standing in front of the stove all night.
- Gluten-free latkes use oat flour rather than matzo meal.
- Need a vegan latke recipe? Keep reading, I’ll show you how to do that too!
- So delicious…everyone will love them and nobody will miss the potatoes!
Ingredients and Substitutions
- Shredded Brussels Sprouts: the bigger sprouts shred more easily. If you substitute with a vegetable that has a higher water content (ex: zucchini latkes), you will need to drain some of that liquid.
- 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. I prefer to use a shredder for this task….plus I still have my grandmothers, so there’s that….but using the food processor saves so much time.
- Ground Oats: I like to grind them myself (use your food processor or a spice grinder) so I get a matzo meal like texture that’s still gluten-free. Potato starch is another good gluten-free option. If you don’t have ground oats or potato starch, 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. The best alternative, in my opinion is a mixture of ground flax and chia seeds, if you’re looking for a vegan latke. (2 Tablespoons flax + 2 teaspoons chia seeds mixed with 1/2 cup water instead of the eggs). 1-2 Tablespoons potato starch added to the ground oats also helps hold the latkes together.
How to make The Best Latkes
If you’re making vegan latkes, you’ll want to set aside your chia/flax mixture before you start shredding the veggies so they have plenty of time to gel before you need them.
Save time and use the shredding disc of your food processor to shred the onions and Brussels sprouts. If you don’t have a food processor, use the large holes of a box grater.
Step 1: Shred the Brussels sprouts and onions. It is especially important to shred the onions so they release their juices. Without the potato juices, the onion juices are critical to having enough moisture in the latke batter. Plus they add great flavor!
Step 2: Place shredded onions and Brussels sprouts, along with any onion juices in a large bowl.
Step 3: Sprinkle ground oats, salt, pepper and crushed red pepper over shredded vegetables. Mix well.
Step 4: Scramble the eggs and then add them to the veggie mixture. If you’re using flax/chia eggs, mix those in now.
Step 5: Keep mixing until everything has been fully incorporated and batter is uniform in texture.
How to make crispy latkes in the oven
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.
Step 6: Scoop batter onto baking sheet lined with parchment paper. I use a cookie scoop to get uniform sized latkes, but you can use a large spoon. Put about 2 Tablespoons batter into each one. Brush avocado oil onto the top of the latkes. Bake for 12 minutes.
Step 7: Flip latkes over and bake for another 10 minutes.
Step 8: Serve hot. Latkes taste best straight from the oven, while they are still crisp.
Debra’s Pro Tips
- Latkes taste best straight from the frying pan (or, in this case, oven). But these are not traditional potato latkes, so you don’t need to worry about the potatoes turning brown! Yay….go ahead and shred those Brussels sprouts ahead of time.
- Avocado oil has a higher smoke point than olive oil and therefore a good choice to brush onto these, since they’re cooked at 450.
- I know it’s hard to get family who are used to potato latkes to try something new. Try using 2 cups shredded russet potatoes and 2 cups shredded Brussels sprouts as a stepping stone towards all veggies.
How to store, freeze and reheat latkes
- Store leftover latkes in the fridge in an airtight container for up to 5 days.
- Reheat latkes on a baking tray in preheated 450 degree oven for 10-15 minutes until re-crisped and heated through.
- To freeze: Bake latkes for 10 minutes, flip and then 10 minutes on the other side so they’re slightly underdone. Lay cooled latkes flat in a single layer on a tray lined with parchment. Once latkes are frozen, transfer to freezer safe zip top bag. Reheat as directed above.
What to serve with Latkes
- Applesauce is a traditional latke topping. Use my 5-minute healthy applesauce recipe, and leave the skins on red apples for a gorgeous pink color.
- Guacamole is my favorite latke topping…keeping the savory vibe going!
- My vegan sour cream recipe is another traditional latke topping that only takes 5 minutes to make…and it’s super popular.
- Mango salsa is a great option to if you can’t decide between sweet or savory toppings.
Latke is a yiddish word meaning little pancake. Traditionally they were made with shredded potatoes and onions, mixed with eggs and matzo meal, formed into pancakes and and fried in oil. Recipes for latkes have been adapted over time. Today, you can find recipes for gluten-free latkes, vegan latkes, sweet potato latkes or vegetable latkes.
The miracle of Hanukkah was that just a bit of oil kept the menorah lit for 8 days. Jews eat foods like latkes that are fried in oil to remind them of the miracle.
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Brussels Sprouts Latkes
- 1 lb. Brussels sprouts about 4 cups shredded
- 1 sweet onion medium sized
- 2 tbsp oat flour
- 1 tsp sea salt coarse
- 1/2 tsp baking soda
- 1/2 tsp red pepper flakes
- 2 large eggs whisked
- 1 tbsp avocado oil
- Preheat oven to 450. Line 2 large rimmed baking sheets with unbleached parchment paper.
- Shred Brussels sprouts and onion in food processor. Set aside in a large bowl.
- Sprinkle oat flour, baking soda, salt and pepper onto shredded veggies and mix well.
- Whisk eggs and then add to the mixture, stirring until well combined.
- Use a cookie scoop or large spoon to drop batter (about 2 tbsp each) onto prepared baking sheets. You should get about 24 small latkes.
- Use a spatula to flatten and then lightly brush oil on top of each. Bake for 12 minutes.
- Flip onto other side and then bake for another 10 minutes, until golden and crispy.
- If you need to make in advance, reheat in preheated 450 oven for 10-15 minutes, until heated through and recrisped.
I LOVE THIS!
We love these so much….I make them all year round. Delish!
Totally loving the twist on the classic latkes. These sound so delicious. What a great side dish for the holidays. Perfect for brunch or dinner too.
Right? I eat these all day long!!
Family inspired recipes are so special, amd I’m all for adding your own healthy twist to a classic. Delicious and easy to make!
Exactly….all of the comforts of tradition while keeping true to my health goals.
Oh, these sound like a great twist on the classic. I haven’t had latkes in so long, and this makes me miss them, but I love how healthy and flavorful these are. I bet the brussels are so tasty in this, and I can’t wait to try them out. Thanks for the great inspiration.
Only so many nights you can eat fried potatoes…right? These are actually my favorite way to enjoy latkes.
What a wonderful idea! I LOVE brussel sprouts, so I’m totally going to give these latkes a try. And I can’t believe that you didn’t fry them. They just turned out so crispy and browned. I would even be tempted to serve these at a holiday brunch with some smoked fish on top. Yum!
That is a great idea….going to do that for next weekend Hanukkah Brunch…..with lox would be so good!
I’ve really been digging Brussels sprouts this holiday season. Great way of having the sprouts in the latkes! I bet it’s a delicious side dish. I’ll have to give it a go!
Yes….makes a great side dish to anything else you’re serving.
What a sweet memory of your grandmother and her precious recipes. It’s funny how you have to have a demonstration since home cooks go by feel and not necessarily a fan of precise measurements with cups and spoons. Thank you for this, both the recipe and that sweet story. It looks amazing.
So true….really only someone who cooks often has the confidence to go by feel and stray from the exact recipe.
Those latkas’s look awesome and such a fabulous idea to use Brussels in them. I do have a big brussels sprouts bag left in fridge and I was looking for something different to try this time. This would be perfect for family brunch.
Absolutely great as part of a brunch spread. Enjoy.
These look and sound like such a tantalizing snack or appetizer! What a great way to get a healthy dose of Brussels sprouts, too 😉 I’ve only ever had traditional latkes, but I’m digging this spin quite a bit.
Thank you. You can make them smaller and serve as appetizers. So yummy!
What a wonderful story you have with your grandmother. It’s wonderful being able to take recipes and hand them down generation to generation. My mamma cooked like that — totally by feel. I’ve never eaten latkes but I love potatoes as well as Brussels Sprouts so I’m sure I enjoy them with any meal. I’m picking up some Brussels Sprouts tomorrow to try this out.
Oh what a fun and unique way to use brussels sprouts and to create latkes! Never thought of doing something like this but I know it would be a huge hit in our house. I love it that you use oats flour in the recipe. Just one simple swap and it’s totally gluten-free. I’m not gluten restricted, but so many are, which makes this a very universal recipe. Thanks for sharing!
You’re welcome. You’re right, a few simple swaps is all it takes to welcome everyone to eat.
You might have been ahead of your time in grade school, but I think you’re bang on the money right now. I love brussels sprouts and I feel like they’re always getting a bad break. But I can’t think of many people who would say no to them as crispy, tasty little latkes. In fact, I’d wrap up a few with me right now and go out making some trades… see what I can get for them. If I don’t eat them all first that is. Cheers.
Aw….thanks so much! I can’t imagine what the exchange rate is these days for healthy food!!
This is such a creative and inspired recipe, Debra! I love brussels sprouts, and latkes, and never thought to combine the two. Those crispy edges are calling out to me (I swoon for crispy brussels sprouts!). I love the backstory about your grandmother, too. I always loved watching my grandmother cook and bake, and I think it helped refine my senses as a cook as well. Their generation was so in tune to cooking by eye and instinct, and it really is an incredible gift!
Thank you. I agree that cooking from scratch by eye is a lost art. I do try to teach that skill in my cooking workshops….maybe we can resurrect it.
I bought shredded Brussels sprouts. Could I use that instead?
Definitely! A great time saver.
These brussels sprouts latkes are incredible. Super easy to make, nutritious and they make eating vegetables fun and tasty.
Yes! Yes! and so much more YES!
This is such a clever recipe and I love how simple it is. Do you think it’s possible to veganize it by subbing the eggs for something else?
Absolutely. Scroll up, listed under ingredients and substitutions I give the amounts of flax/chia to mix with water to substitute for the eggs.
I’ve made these latkes several times and they always turn out perfectly. Thanks so much for sharing the recipe!
Fabulous! You’re welcome.
I love Brussels sprouts, and this is such a fantastic way to prepare them! This was my first time baking latkes, but they came out so well and deliciously crispy.
Love how crisp and delicious these brussels sprouts latkes turned out! Perfect for the holiday table!
I absolutely love Brussel sprouts but never have made latkes with them before. This is such a great alternative to traditional potato ones and perfect for the festive season.
Couldn’t agree more.
What an interesting take on Brussels Sprouts! They are so good for you too! This is perfect for the holidays!
It’s been awhile since I commented… so it is now time. Just in case the reader wonders, YES the latkes will get crunchy. As usual, I didn’t have everything the recipe called for, so I used what I had…. regular onion and frozen avocado. It was fine. I no longer am strict about no fat, so I did use goose fat rather than oil… and the avocados were not very tasty, having been frozen, so I added some real sour cream. Enjoying the recipe!
Glad you’re enjoying the recipe Carole…those latkes are delish!