Broccoli Cheddar Latkes Recipe


Nutrition

Cal/Serving: 266
Daily Value: 13%
Servings: 8

Low-Carb
Sugar-Conscious
Fat19g28%
Saturated7g37%
Trans0g0%
Carbs14g5%
Fiber2g9%
Sugars2g0%
Protein12g24%
Cholesterol79mg26%
Sodium306mg13%
Calcium267mg27%
Magnesium30mg7%
Potassium355mg10%
Iron1mg7%
Zinc1mg10%
Phosphorus238mg34%
Vitamin A751IU15%
Vitamin C53mg88%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg14%
Niacin (B3)1mg4%
Vitamin B60mg12%
Folic Acid (B9)53µg13%
Vitamin B120µg6%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K64µg80%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Kosher in the Kitch!


Broccoli Cheddar Latkes
Nina Safar/Kosher in the Kitch!

Potato latkes are as exciting as vanilla ice cream. I’m sure there are the purists who believe it’s best to stick with tradition, but I like to mix things up in the kitchen. This year, I’m giving the latke a serious makeover, starting with this recipe for broccoli Cheddar latkes!

3.026315
Ratings304

INGREDIENTS

  • 1 pound broccoli florets, chopped and steamed
  • 1 russet potato, peeled and grated
  • 1 small onion, diced
  • 1/2 cup panko crumbs
  • 2 eggs
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons flour
  • 1 cup shredded Cheddar cheese
  • 1/4 cup canola oil, plus extra for frying

DIRECTIONS

Place the broccoli florets in large mixing bowl. Add the grated potato, diced onion, panko crumbs, pepper, salt, cayenne, flour, cheese, and oil and mix well. Shape into patties. Heat about 1 inch of the canola oil to 375 degrees. Fry the latkes in the oil until golden brown, about 5 minutes.  

Recipe Details

Servings: 8

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