1 October, 2016
Smokey’s Old World Faux Potato Latkes (Pancakes)
I had never tried or even heard of Potato Latkes,Yiddish for fried potato pancakes, until I met my husband. However, through the years, I have tasted many variations or brands of Potato Latkes. Some have been from scratch, others made from the box, or even from the frozen section of local grocery stores.
We have a super tasty recipe that doesn’t include potatoes, but instead – broccoli! And they taste exactly like potatoes! Who knew?!!
The best part is that each latke has merely over 1 net gram of carbs. We were pleasantly surprised.
The preparation time for the pancakes are about 20 minutes and the actual cooking time is an additional 20 minutes.
Our grocery list for these scrumptious pancakes include:
- 2 Broccoli Heads
- 3 Eggs
- 1/2 Onion Diced
- 1/2 Cup of Parmesan Cheese
- 2/3 Cup of Shredded Cheese
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1 tsp. Black Pepper
Our first step is to separate the broccoli head into stalks and then to cut their stems, giving us florets.
Next, we’ll fill our pot with about 8 cups of water. We want enough water to completely cover the top of the florets. We’ll then bring our water to a boil on medium high heat. Once the water starts boiling, we blanch our florets by placing them in the water, for 1 minute.
Blanching helps the broccoli to keep its vibrant color and nutrients, while maintaining its fresh flavor.
We continue by making an ice water bath for our broccoli by simply filling our mixing bowl with ice water. Next, we’ll drain our boiling water from our pot and will place the broccoli in the bath for an additional 1 minute.
An ice water bath stops the cooking process, so that we can easily chop the florets.
Once our broccoli cools, we’ll remove the florets from the water. Next we’ll place them on a few sheets of paper towels and will pat them dry, to remove any remaining moisture.
Now it’s time to finely chop all of our florets. Since we don’t have a food processor, this step was the most time consuming for us and took approximately 10 minutes.
We then place our chopped broccoli into our mixing bowl and add our eggs. Our recipe called for only 2 eggs. However, after mixing all of our ingredients together, we felt that the mixture needed an additional egg to bind our concoction together.
If the mixture isn’t moist enough, the pancakes will not hold together on the cooking sheet.
We then finely chop the onion and will add to our broccoli.
Next, we’ll add our cheeses. seasonings, and will blend our ingredients together.
We want our mixture to set or firm up a little bit before scooping each latke onto our baking sheet. Therefore, we’ll place our broccoli into the fridge for about 15-20 minutes.
We’re now ready to prepare our baking sheets. After spraying our pan with cooking spray, we’ll line with a sheet of Parchment Paper. Just to make certain the latkes won’t stick, we’ll also spray the Parchment Paper with cooking spray.
Then, preheat the oven to 400F.
Now, it’s time to scoop our latkes onto our baking sheets. We like to use a tiny ice cream or cookie dough scooper. If you don’t have a scooper, you can also spoon about 2 Tbsp. of the mixture onto the sheet. Smash them into the shape of a pancake and continue until all of the batter has been used.
We couldn’t fit all of the latkes on one baking sheet and therefore, had to use another.
Next, we’ll spray the top of the latkes with cooking spray, so that they will quickly brown in the oven. We will then bake for 10 minutes or until they are golden brown.
Next, we’ll remove the pan from the oven. After flipping each latke, spray them with cooking spray. and place them back in the oven for an additional 10 minutes or until they are golden brown.
Voila! Our Faux Potato Latkes are ready to be served!!
We enjoy topping our latkes with a dollop of sour cream or a spoonful of applesauce. Our Faux Potato Latkes can be enjoyed as an appetizer, side dish, or even for breakfast. Either way ~