Broccoli Cheddar Latkes
Crispy, golden, and packed with cheesy goodness, these Broccoli Cheddar Latkes are a delightful twist on the classic potato pancake. Featuring tender broccoli florets, sharp cheddar cheese, and grated russet potato, these latkes bring together savory flavors and a satisfyingly crunchy exterior. Balanced with the aromatic notes of garlic powder and green onions, this simple, family-friendly recipe is perfect as an appetizer, snack, or even a vegetarian main dish. Quick to prepare in just 40 minutes, these latkes are pan-fried to perfection for a beautifully crisp texture. Serve them warm with a dollop of sour cream or yogurt to elevate their flavor to the next level. Whether you're entertaining guests or looking for a creative way to enjoy veggies, these cheesy broccoli pancakes are sure to impress!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Sharp cheddar cheese, shredded
- 1 medium Russet potato, peeled and grated
- 2 large Eggs
- 0.5 cup All-purpose flour
- 2 stalks Green onions, finely chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil (for frying)
Instructions
Bring a medium pot of water to a boil. Blanch the broccoli florets in the boiling water for 2-3 minutes, then immediately transfer them to a bowl of ice water to cool. Drain well and finely chop the florets.
Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible from the grated potato.
In a large mixing bowl, combine the chopped broccoli, grated potato, shredded cheddar cheese, eggs, flour, green onions, garlic powder, salt, and black pepper. Mix until well combined.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Scoop about 2 tablespoons of the mixture and form it into a small, flat patty. Carefully place it in the hot oil. Repeat, adding a few more patties to the skillet without overcrowding.
Cook the latkes for 3-4 minutes on each side or until golden-brown and crispy. Remove them from the skillet and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining mixture, adding more oil to the skillet if necessary.
Serve the broccoli cheddar latkes warm, optionally with sour cream or a dollop of yogurt on the side.
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1005 mg | 77% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
