I’m excited to share my broccoli potato pancakes recipe with you. These healthy pancakes blend the goodness of broccoli with the comforting flavor of potatoes, making breakfast or brunch a delightful treat.
Level: Easy
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
I love making broccoli potato pancakes because they are both nutritious and delicious. This recipe offers a perfect way to start your day with a meal that’s full of flavor and packed with veggies. With fresh broccoli, shredded potatoes, and a few simple seasonings, these pancakes are sure to become a family favorite.
Description
This recipe calls for a few essential ingredients: fresh broccoli, eggs, all-purpose flour, green onions, salt, black pepper, and shredded potatoes. I start by briefly blanching the broccoli in boiling water to soften it, then drain it well. In a bowl, I whisk together eggs, flour, green onions, salt, and black pepper until smooth. Next, I mix in the shredded potatoes and blanched broccoli until the ingredients are evenly combined. Finally, I fry spoonfuls of the batter in vegetable oil until the pancakes are golden brown on both sides. The result is a crispy, flavorful pancake that is satisfying on its own or with your favorite sauce.
Ingredients
- 2 cups finely chopped fresh broccoli
- 2 cups boiling water
- 6 eggs, beaten
- 4 tablespoons all-purpose flour
- 4 green onions, sliced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large potatoes, peeled and finely shredded
- Vegetable oil for frying
Directions
- Blanch the Broccoli:
- Place the chopped broccoli in a mixing bowl and pour the boiling water over it.
- Let it sit for 5 minutes, then drain well.
- Prepare the Batter:
- In a separate bowl, whisk the eggs until well beaten.
- Add the flour, sliced green onions, salt, and black pepper, and whisk until combined.
- Stir in the drained broccoli and shredded potatoes until evenly mixed.
- Fry the Pancakes:
- Heat vegetable oil in a large skillet over medium-high heat, enough to reach a depth of about 1/4 inch.
- Working in batches, pour about 1/2 cup of the batter into the skillet for each pancake.
- Fry for about 4 minutes on each side or until the pancakes are tender and golden brown.
- Remove the pancakes from the skillet and place them on paper towels to drain any excess oil.
- Serve:
- Serve the broccoli potato pancakes steaming hot. Enjoy them on their own or with a side of your favorite dipping sauce.
Process Details
- Blanching the Broccoli: Soaking the broccoli in boiling water for 5 minutes softens it just enough to blend well with the potatoes without becoming mushy.
- Mixing the Batter: Combining the eggs, flour, and seasonings creates a light binding agent that holds the broccoli and potatoes together while keeping the pancakes fluffy.
- Frying Technique: Frying the pancakes in batches ensures that they cook evenly, resulting in a crispy exterior and a tender interior.
Tips for Success
- Drain Thoroughly: Make sure to drain the broccoli well after blanching to avoid excess moisture in the batter.
- Uniform Shredding: Finely shred the potatoes to help them mix evenly with the other ingredients.
- Temperature Control: Maintain a medium-high heat when frying; adjust the temperature if needed to prevent burning.
- Batch Cooking: Avoid overcrowding the skillet so that each pancake cooks evenly and gets a nice crispy texture.
Serving Ideas
- As a Breakfast or Brunch: Serve the pancakes with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives.
- Light Meal Option: Pair them with a fresh salad or a side of fruit for a balanced meal.
- Dipping Sauces: Enjoy with ketchup, a tangy yogurt dip, or your favorite hot sauce for extra flavor.
Nutrition Info (Approximate per Serving)
- Calories: 200–250
- Fat: 8–10 grams
- Carbohydrates: 25–30 grams
- Protein: 6–8 grams
I truly enjoy making broccoli potato pancakes because they offer a healthy twist on traditional potato pancakes. Their crisp exterior and tender, flavorful interior make them a delightful start to your day. I hope you try this recipe and enjoy the burst of flavor it brings to breakfast or brunch. I’d love to hear your feedback once you’ve made them!