Why You’ll Adore These Healthy Baked Latkes

• Baked, not fried for a healthier crunch! By baking these latkes in a super hot oven, we achieve that coveted crispy exterior without the need for excessive oil or the mess of deep frying. This significantly reduces the fat content, making them a much lighter option.
• Loaded with nutrient-rich veggies rather than starchy potatoes. Brussels sprouts are packed with vitamins K and C, fiber, and antioxidants, offering a powerful nutritional boost compared to traditional potato versions.
• They are naturally low carb and incredibly nutrient-dense. Swapping potatoes for Brussels sprouts drastically lowers the carbohydrate count, making these latkes suitable for those following a low-carb lifestyle, while still providing essential vitamins and minerals.
• Making these easy baked latkes means you’re not standing in front of the stove all night. The oven does most of the work, freeing you up to enjoy time with family and friends instead of constantly tending to a frying pan.
• These gluten-free latkes expertly use oat flour as a binder instead of matzo meal or wheat flour, ensuring everyone can enjoy them, including those with gluten sensitivities or celiac disease.
• Need a vegan latke recipe? Absolutely! Keep reading, and I’ll show you exactly how to make a delicious plant-based version that’s just as satisfying and crispy.
• So delicious…everyone will love them, and nobody will miss the potatoes! The unique, slightly sweet, and savory flavor of Brussels sprouts shines through, creating a truly memorable latke experience that will convert even the most skeptical eaters.

Step 2: Carefully transfer the shredded onions and Brussels sprouts, along with any precious onion juices that have collected, into a large mixing bowl. Make sure the bowl is spacious enough to allow for thorough mixing in the subsequent steps.

Step 3: Evenly sprinkle the ground oats (or potato starch), salt, pepper, and a hint of crushed red pepper over your shredded vegetables. The red pepper flakes add a subtle warmth and a touch of excitement to the flavor profile. Mix all these ingredients together very well, ensuring the dry components are fully distributed throughout the veggie mixture.

Step 4: In a separate small bowl, lightly whisk your eggs until the yolks and whites are just combined. Then, add the whisked eggs directly to the vegetable and oat mixture. If you are preparing vegan latkes, this is the moment to mix in your pre-gelled flax/chia egg substitute. Thoroughly incorporate the binder into the veggie mixture.

Step 5: Continue mixing everything until all ingredients have been fully incorporated. The goal is to achieve a uniform texture, ensuring that the binding agent (eggs or flax/chia mixture) is evenly distributed throughout the shredded vegetables. This creates a cohesive batter that will hold together beautifully when baked.

Step 6: Once your oven is blazing hot, scoop spoonfuls of the latke batter onto a large baking sheet that has been generously lined with unbleached parchment paper. I find that using a cookie scoop helps create uniformly sized latkes, ensuring they cook evenly, but a large spoon works just as well. Aim for about 2 tablespoons of batter per latke. Gently flatten each scoop into a disc shape. Then, lightly brush avocado oil onto the top of each latke. This small amount of oil is crucial for promoting browning and crispiness. Bake for an initial 12 minutes.

Step 7: After the initial baking time, carefully flip each latke over using a spatula. This ensures both sides get direct contact with the hot baking sheet and crisp up beautifully. Return the baking sheet to the oven and continue baking for another 10 minutes, or until the latkes are golden brown and wonderfully crispy on both sides. Keep a close eye on them during the final minutes to prevent over-browning.

Debra’s Pro Tips for Perfect Latkes

• Latkes, whether fried or baked, always taste best fresh from the heat source. While these are not traditional potato latkes, which tend to brown quickly, the advantage here is that Brussels sprouts don’t oxidize like potatoes. This means you can shred your Brussels sprouts and onions ahead of time without worrying about discoloration, making prep easier! Just store the shredded veggies in an airtight container in the fridge until you’re ready to mix the batter.
• Avocado oil is my go-to choice for brushing onto these latkes because it boasts a significantly higher smoke point compared to olive oil. Since we’re baking these at a high temperature of 450°F, using avocado oil prevents unwanted smoking and ensures a clean, crisp finish without any burnt flavors. It contributes to the beautiful golden crust we’re aiming for.
• I understand it can be challenging to introduce new twists to family members who are deeply accustomed to traditional potato latkes. For a gentle transition, try a “half-and-half” approach: use 2 cups of shredded russet potatoes along with 2 cups of shredded Brussels sprouts in your mixture. This provides a familiar potato base while gradually introducing the delicious flavor and health benefits of the Brussels sprouts, paving the way for a fully veggie-based latke in the future.

Smart Storage, Freezing, and Reheating Tips for Your Latkes

• Storing Leftovers: Any leftover baked latkes can be stored in the refrigerator. Place them in an airtight container to maintain freshness, and they will keep well for up to 5 days. This makes them excellent for meal prep or quick snacks throughout the week.
• Reheating for Crispiness: To bring your refrigerated latkes back to their original crispy glory, simply place them on a baking tray. Reheat them in a preheated 450°F (232°C) oven for about 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.
• To Freeze for Later: For long-term storage, latkes can be frozen. First, bake them as directed in the recipe for 10 minutes, then flip and bake for another 10 minutes on the other side. The goal here is to slightly undercook them, as they will finish cooking during reheating. Allow the baked latkes to cool completely. Then, lay them flat in a single layer on a baking tray lined with parchment paper. Once the latkes are fully frozen (this prevents them from sticking together), transfer them to a freezer-safe zip-top bag or airtight container. They will last for several months in the freezer. Reheat frozen latkes directly from the freezer as directed above, adding a few extra minutes to the baking time if needed, until hot and crispy.

Delicious Toppings and Pairings for Your Brussels Sprouts Latkes

• Applesauce: This is a quintessential and beloved latke topping that perfectly complements the savory notes of the latkes. For an extra healthy and vibrant option, use my no-sugar healthy applesauce recipe. Leaving the skins on red apples will yield a gorgeous, naturally pink-hued applesauce that’s as beautiful as it is delicious.
• Fresh Guacamole: For those who prefer a savory experience, creamy guacamole is an absolute revelation as a latke topping. Its rich, herbaceous flavor and smooth texture create a delightful contrast with the crispy latkes, keeping that delicious savory vibe going strong.
• Vegan Sour Cream: Another wonderfully traditional latke topping gets a healthy makeover. My vegan sour cream recipe is incredibly easy to make, taking only about 5 minutes, and it’s incredibly popular. Its tangy, cool creaminess provides a perfect balance to the warmth of the latkes.
• Sweet and Tangy Mango Salsa: If you find yourself torn between sweet and savory toppings, a vibrant mango salsa is an excellent compromise. The tropical sweetness of mango, combined with a hint of tang and spice, offers a refreshing burst of flavor that pairs surprisingly well with the savory Brussels sprouts latkes.

Brussels Sprouts Latkes

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