Oven-Baked Kohlrabi and Potato Latkes

I made this recipe especially for Hanukkah, but we can eat these latkes all year long, right?

Lately, I've been swapping kohlrabi for potatoes in just about every recipe I make.

It's a great way to cut back on calories and carbs in old favorites.

This recipe is also part of my Vegan Fat-Loss Challenge, which starts this coming Sunday. Sign up soon—spots are limited!

All you need is a few kohlrabi bulbs. (Kohlrabis? What's the plural here?)

Add a few potatoes, spices, and flour to hold everything together, and that's it…you've got yourself some wonderful low-calorie latkes!

I really recommend baking these rather than frying them.

Don't get me wrong: they'll fry beautifully, and they won't fall apart in the oil.

But between the extra calories and my concerns about oil oxidation during frying, that's not my first choice.

For me, baking is the way to go.

A Few Tips for Kohlrabi and Potato Latkes

• For this recipe, I replaced most of the potatoes I'd normally use with grated kohlrabi.
• I wouldn't replace all the potatoes with kohlrabi, since the potato starch helps hold the latkes together.
• If you want to leave out the potatoes altogether, you could try another starchy vegetable.
• Sweet potatoes or beets are options to try, along with a little cornstarch or tapioca starch in the batter to help it bind.
• I used red-skinned potatoes here; I find they have enough starch to work well in recipes like this.
• To bind everything together, I used buckwheat flour. It's one of the stickiest gluten-free flours I've worked with.
• You can certainly substitute another flour you like.
• I measured out the spices to give these latkes plenty of flavor and a beautiful color, but feel free to have fun with your favorite seasonings.
• As I mentioned above, these hold up well to frying. To get that golden color and crisp texture in the oven, though, I drizzle olive oil generously over the parchment paper and the tops of the latkes.

Nutrition Facts

One 39 g (1.4 oz) latke, from a batch of 40, contains:

• 40 calories
• 1 g protein
• 7 g carbohydrates
• 1 g fat

Last Chance to Join the Vegan Fat-Loss Challenge 

Kohlrabi and Potato Latkes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 40 latkes

Calories 40 kcal

Ingredients

• 2 kohlrabi bulbs 500 g (1.1 lb) total
• 2 potatoes 500 g (1.1 lb) total
• 1 cup buckwheat flour 150 g (5.3 oz)
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon salt
• 4 tablespoons olive oil 40 ml (1.35 fl oz)
• 2 cups unsweetened almond milk 480 ml (about 2 cups)

Instructions

1. Use your hands to shape the mixture into latkes and place them on the baking sheet.

2. Peel the potatoes and kohlrabi.

3. Grate the kohlrabi and potatoes and transfer to a deep bowl.

4. Use your hands to squeeze out as much liquid as possible, then pat the vegetables dry with a towel.

5. In another deep bowl, combine the flour, seasonings, and almond milk. Mix well until smooth.

6. Add half the oil to the vegetable mixture.

7. Gradually add the grated vegetables to the batter, mixing until fully combined.

8. Preheat the oven to 180°C (350°F).

9. Line a baking sheet with parchment paper and grease it with a little of the remaining oil.

10. Coat the tops of the latkes well with oil.

11. Bake for 8–10 minutes, until golden brown.