Brussels Sprouts Latkes

Three latkes with different toppings: applesauce, guacamole and sour cream.

5 from 89 votes

Brussels Sprouts Latkes

My recipe for Brussels Sprouts Latkes is a modern twist on traditional potato latkes. These are baked, not fried but still crisp and delicious. Gluten-free latkes that are nutrient dense and taste incredible....who's in for this Easy Hannukkah Recipe?

Prep Time8

Cook Time22

Course: Main Course, Side Dish

Cuisine: Jewish Holiday

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 92kcal

Author: Debra Klein

Equipment

Ingredients

1 lb. Brussels sprouts about 4 cups shredded
1 sweet onion medium sized
2 tablespoon oat flour
1 teaspoon sea salt coarse
½ teaspoon baking soda
½ teaspoon red pepper flakes
2 large eggs whisked
1 tablespoon avocado oil

Instructions

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 tablespoon 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.

Notes

EGGS: for vegan latkes, omit the eggs and use 2 tablespoon ground flax + 2 tablespoon ground chia seeds mixed with ½ cup water instead. Mix together before shredding the veggies so the mixture has a chance to gel before adding it to the rest of the ingredients.

Passover: skip the baking soda.

Nutrition