Broccoli Potato and Cheese Latkes
These latkes are my take on a broccoli potato knish, one of my favorite knishes to eat. The bonus here is that in latke form they are super crispy rather than doughy and the cheese flavor is enhanced. With all the oil and fried food we are consuming over the next few days, I feel somewhat better about eating a latke that though fried at least has a vegetable and protein element to it as well. I often add cheese to latkes (see Mexican Latkes) because they help the latkes crisp beautifully, and the taste of toasted crispy cheese is divine (think Frico, or Parmesan crisps.) Served with sour cream (no apple sauce with these) the latkes were out of this world! Oh, and Happy 4 year Blogaversary to me!
1 1/2 cups finely chopped cooked broccoli
2 1/2 cups grated potato (about 2 medium potatoes, grated)
1/3 cup flour
2 large eggs
3/4 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
salt and pepper to taste
canola oil for frying
In a bowl mix the broccoli with the potato and then stir in the flour which will also help absorb some of the moisture of the potato. Add the eggs, cheese and season to taste with salt and pepper. Heat oil in a frying pan and put about quarter cup fulls of latke mixture into the pan, press down with the back of a spoon and fry about three minutes on each side or until crispy.