Broccoli-Cheddar Latkes from Kosher in the Kitch

Nina Safar is the blogger-in-chief of Kosher in the Kitch, where she shares prettily-plated and tasty kosher dishes. Here, she offers an unconventional latke recipe, which incorporates broccoli, cheddar cheese, panko breadcrumbs, and a couple dashes of cayenne pepper.

Photo: Nina Safar

Broccoli-Cheddar Latkes
Serves 12 to 15

Potato latkes are as exciting as vanilla ice cream. (Not very, in other words.) 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 kitch’. This year, I’m giving the latke a serious makeover!

1 lb. broccoli florets, chopped and steamed
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup panko breadcrumbs
2 eggs
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. flour
1 cup shredded cheddar cheese
1/4 cup canola oil
Vegetable oil for frying, such that it reaches a 1/2-inch depth in the pan

Place broccoli in large mixing bowl. Add the potato, onion, breadcrumbs, eggs, pepper, salt, cayenne pepper, flour, cheese and canola oil and mix well.

Heat vegetable oil to about 360 degrees F in a large, heavy skillet. Shape broccoli-potato mixture into 3-inch patties and fry until golden brown, about 3 minutes on each side. Dry on paper towel-lined plates, and then serve!

More latke recipes:

Two-potato latkes that come with two different toppings: smoky eggplant relish and persimmon-apple sauce

Think outside the potato with zucchini latkes

You can’t go wrong with this classic potato pancake recipe, straight from a Jewish grandmother

What’s your favorite latke recipe? Share it with us below!