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
292
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
13g
19%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
41g
32%
Protein
3g
7%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
47mg
5%
Fiber, total dietary
1g
4%
Folate, total
36µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
72mg
10%
Selenium, Se
1µg
2%
Sodium, Na
324mg
22%
Water
45g
2%

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.