Oven-Baked Kohlrabi and Potato Latkes

Even though this recipe is a Hanukkah special, I think these latkes can be enjoyed all year round, don't you?

I've recently found myself replacing potato with kohlrabi in almost every recipe.

It's a wonderful way to reduce calories and carbs in old, beloved recipes.

This recipe is also part of the Vegan Toning Challenge starting this coming Sunday. Hurry up and register, spots are limited!

All you need is a few kohlrabies, a couple of potatoes, spices, and flour to bind it all together, and that's it... you have wonderful low-calorie latkes!

I highly recommend baking the latkes instead of frying them.

Don't get me wrong, they'll perform perfectly in frying and won't fall apart in the oil,

but both in terms of caloric density and oil oxidation, it's really not recommended.

Therefore, choosing to bake them is a much better option.

A bit about Kohlrabi and Potato Latkes

• In this recipe, I replaced most of the potato amount with grated kohlrabi.
• I wouldn't replace all of the potato because potatoes contain the starch needed for the binding process of the latke ingredients.
• If you want to replace all the potatoes, it might be worth using another starchy vegetable
• like sweet potato or beets and adding a bit of cornstarch or tapioca to the batter.
• I used red-skinned potatoes, which are slightly starchier and therefore better for these types of recipes.
• To ensure all the ingredients stick together, I used buckwheat flour, which is the stickiest of all the gluten-free legume flours I know.
• You can, of course, replace it with any other flour you like.
• To give the latkes a beautiful color and flavor, I used a measured amount of spices; you can go wild with the spices you love.
• As I wrote above, the latkes will work great fried, but to give them that characteristic golden color and crispiness of frying, I drizzle olive oil generously both on the bottom of the parchment paper and on top.

Nutritional Values

One latke weighing 39g out of 40 will contain:

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

Last chance to join the Vegan Toning Challenge

Print

Kohlrabi and Potato Latkes

Prep Time 5 minutes

Cook Time 10 minutes

Servings 40 latkes

Calories 40 kcal

Ingredients

• 2 Kohlrabies approx. 500g
• 2 Potatoes approx. 500g
• 1 cup buckwheat flour 150g
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp salt
• 4 tbsp olive oil 40 ml
• 2 cups unsweetened almond milk 480 ml

Instructions

1. Shape the mixture into latkes and place them on a baking tray.

2. Peel the potatoes and the kohlrabies.

3. Grate the kohlrabies and the potatoes and transfer them to a deep bowl.

4. Using your hands, squeeze the liquid out of the vegetables very well and dry them with a towel.

5. In another deep bowl, add the flour, spices, and almond milk, and mix well until a uniform texture is achieved.

6. Add half of the oil amount to the vegetable mixture.

7. Gradually add the grated vegetables to the flour mixture until well combined.

8. Preheat the oven to a medium heat of 180°C.

9. Line a baking tray with parchment paper and grease it with the remaining oil.

10. Grease the tops of the latkes well.

11. Bake the latkes for 8-10 minutes until they turn golden brown.