My Brussels sprouts latkes put a fresh, modern spin on classic potato latkes. These are baked to crispy perfection—still crunchy and satisfying, but without the mess and excess oil of frying. They make a fantastic side dish or meatless main, and they’re gluten-free when you use oat flour. With a few simple swaps, you can also make them vegan. Read on to learn how to make easy, healthy, oven-baked Brussels sprouts latkes that everyone will love.
This recipe for Brussels Sprouts Latkes has been updated from the original, which was published on December 4, 2015.
Why you’ll love these healthy latkes
- Baked, not fried: achieve a satisfying crunch with much less oil.
- Vegetable-forward: made with Brussels sprouts instead of starchy potatoes.
- Lower in carbs: nutrient-dense and lighter than traditional latkes.
- Easy to prepare: baking frees you from standing over the stove.
- Gluten-free option: use oat flour or potato starch in place of matzo meal.
- Vegan option: flax and chia make a great egg substitute for binding.
Ingredients and substitutions
- Shredded Brussels sprouts: larger sprouts are easier to shred. If you substitute a higher-water vegetable (like zucchini), be sure to drain excess liquid first.
- Shredded onion: releases moisture and flavor that help bind the latke mixture in place of starchy potato liquid.
- Ground oats (oat flour): makes the latkes gluten-free and gives a matzo-meal-like texture. Potato starch is another good gluten-free binder; other ground grains can work too depending on your diet.
- Eggs: help bind the mixture when you’re not using potatoes. For a vegan version, mix 2 tablespoons ground flax + 2 tablespoons ground chia with 1/2 cup water and let it gel before adding to the shredded vegetables. Adding 1–2 tablespoons potato starch to the oat flour also improves binding.
- Seasonings: salt, baking soda, black pepper and optional red pepper flakes for a touch of heat.
- Avocado oil: for brushing the tops before baking; it tolerates high heat well and helps crisp the latkes.
How to make them
If you’re making the vegan version, prepare the flax/chia mixture first so it has time to gel. A food processor with a shredding disc saves a lot of time for shredding both onions and Brussels sprouts; alternatively, use the large holes of a box grater.
Step 1: Shred the Brussels sprouts and the onion. The onion’s juices are important for moisture and flavor when you’re not using starchy potatoes.
Step 2: Place the shredded vegetables and any released juices into a large mixing bowl.
Step 3: Sprinkle in the ground oats (oat flour), baking soda, salt, pepper and red pepper flakes if using. Mix thoroughly so the dry ingredients are evenly distributed.
Step 4: Whisk the eggs and add them to the vegetable mixture, or add the prepared flax/chia mixture if making vegan latkes. Stir until the batter is uniform and holds together when pressed.
How to make oven-baked crispy latkes
Preheat your oven to 450°F. A very hot oven is the key to crispness.
Step 5: Line two large rimmed baking sheets with unbleached parchment paper. Use a cookie scoop or a large spoon to drop about 2 tablespoons of batter per latke, spacing them evenly. Flatten slightly with a spatula and brush the tops lightly with avocado oil. Bake 12 minutes.
Step 6: Flip the latkes and bake another 10 minutes, until golden and crisp. Remove from the oven and serve immediately for best texture.
Serving tip: latkes are crispiest straight from the oven. If you need to make them ahead, reheat on a baking sheet in a 450°F oven for 10–15 minutes to recrisp.
Debra’s pro tips
- These latkes aren’t potatoes, so you can prep shredded Brussels sprouts in advance without worrying about browning.
- Avocado oil is a good choice for brushing before baking because of its high smoke point.
- Introducing family to veggie latkes? Try a hybrid: 2 cups shredded russet potato + 2 cups shredded Brussels sprouts for a familiar texture with more vegetables.
How to store, freeze and reheat latkes
- Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Place latkes on a baking tray in a preheated 450°F oven for 10–15 minutes until heated through and crisp.
- Freeze: Partially bake (10 minutes per side), cool, freeze in a single layer on a tray, then transfer to a freezer-safe bag. Reheat from frozen in the oven until crisp and warm.
What to serve with latkes
- Traditional: applesauce—use your favorite unsweetened applesauce for a bright, fruity contrast.
- Savory: guacamole or a spoonful of vegan sour cream keeps the flavor profile rich and satisfying.
- For a sweet-spicy combo: try a mango or pineapple salsa over warm latkes.
Recipe
Brussels Sprouts Latkes (serves 6, about 24 small latkes)
Ingredients
- 1 lb Brussels sprouts (about 4 cups shredded)
- 1 medium sweet onion, shredded
- 2 tablespoons oat flour (or potato starch)
- 1 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon red pepper flakes (optional)
- 2 large eggs, whisked (or vegan sub: 2 tbsp ground flax + 2 tbsp ground chia mixed with 1/2 cup water)
- 1 tablespoon avocado oil, for brushing
Equipment
- Food processor or box grater
- Large mixing bowl
- Large rimmed baking sheets
- Unbleached parchment paper
- Pastry brush and cookie scoop or spoon
Instructions
- Preheat oven to 450°F. Line two large rimmed baking sheets with parchment paper.
- Shred the Brussels sprouts and onion and transfer to a large bowl, including any juices.
- Add oat flour (or potato starch), baking soda, salt, pepper and red pepper flakes. Mix thoroughly.
- Whisk eggs (or add prepared flax/chia mixture) and fold into the vegetable mixture until uniform.
- Use a cookie scoop or large spoon to drop about 2 tablespoons of batter per latke on the prepared sheets. Flatten slightly with a spatula and brush the tops with avocado oil.
- Bake for 12 minutes, flip, then bake another 10 minutes until golden and crispy.
- Serve hot. To reheat, place latkes on a baking sheet in a 450°F oven for 10–15 minutes.
Notes
- For vegan latkes, omit eggs and use 2 tbsp ground flax + 2 tbsp ground chia mixed with 1/2 cup water. Mix that before shredding so it can gel.
- For Passover, omit the baking soda.
Nutrition (approximate per serving: 4 latkes)
Calories: ~92 kcal; Carbohydrates: ~10 g; Protein: ~5 g; Fat: ~4 g; Fiber: ~3 g. Nutrition values are estimates and will vary with exact ingredients used.