These cheesy broccoli latkes hold together well and taste exactly like bites of cheesy broccoli goodness. Just make sure to let people know they’re dairy, since you can’t necessarily tell just from looking.


  • 1 lb frozen broccoli
  • 1 large yukon gold potato
  • 1 cup shredded cheddar cheese
  • ¼ cup parmesan cheese
  • 2 eggs
  • ½ cup bread crumbs
  • 2 tbsp flour
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • Oil for frying


  1. Cube the potato. Cook the broccoli and potato in salted water until tender. Mash so that it remains chunky. Add the remaining ingredients and mix.
  2. Heat oil in a large skillet. Drop spoonfuls of broccoli mixture into the oil. Cook until golden and crispy, then flip and cook on the second side until golden and crisp. Remove from oil and place on a rack or paper towel.
  3. Best served fresh, but can be reheated uncovered in a single layer in the oven if needed.

Yields: 12-15 latkes