Crispy Baked Brussels Sprouts Latkes

5 from 89 votes

Crispy Baked Brussels Sprouts Latkes

Crispy Brussels sprouts latkes baked at a high heat until golden and lacy, with no frying. Shredded sprouts, sweet onion and a pinch of red pepper flakes, ready in 30 minutes. Gluten-free and dairy-free. Serve with applesauce for Hanukkah.

Prep Time5

Cook Time24

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 medium sweet onion
2 tablespoons oat flour
½ teaspoon coarse sea salt
½ teaspoon baking soda
½ teaspoon red pepper flakes
2 large eggs whisked
1 tablespoon avocado oil

Instructions

Preheat oven to 450°F. 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 crushed red 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 12 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

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.

Eggs: For vegan latkes, omit the eggs and use 2 tablespoon ground flax + 2 teaspoon ground chia seeds mixed with ½ cup water instead and add 1-2 tablespoon potato starch to the ground oats. 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