Broccoli Cheddar Latkes

Broccoli Cheddar Latkes
Broccoli Cheddar Latkes
Nina Safar/Kosher in the Kitch!
Broccoli Cheddar Latkes

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!

8
Servings
186
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  broccoli florets, chopped and steamed
  • russet potato, peeled and grated
  • small onion, diced
  • 1/2  Cup  panko crumbs
  • 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.  

Nutritional Facts

Total Fat
9g
13%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
10mg
3%
Carbohydrate, by difference
20g
15%
Protein
6g
13%
Vitamin A, RAE
58µg
8%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
170mg
17%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
267mg
38%
Selenium, Se
8µg
15%
Sodium, Na
390mg
26%
Water
68g
3%
Zinc, Zn
1mg
13%

Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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