Ingredients

• 3 cups broccoli florets
• 1/2 cup onion
• 2 large eggs
• 2 tablespoons all-purpose white flour
• 2 tablespoons olive oil

Preparation

1. Dice broccoli and chop onion.
2. Boil the diced broccoli in a small amount of water for 5 minutes; drain.
3. Break eggs into a medium bowl and beat. Add the flour and mix well.
4. Add the broccoli and onion and stir into the flour/egg mixture until well mixed.
5. Add olive oil to a frying pan and heat.
6. Drop the mixture by spoonfuls into the hot oil, making 4 equal portions (or 8 portions is smaller latkes are desired).
7. Using a spatula, flatten the latkes and fry until brown on both sides.
8. Drain on a paper towel to soak up extra oil.
9. Serve hot.

Helpful hints

• Potato latkes (pancakes), traditionally served during Hanukkah, contain over 600 mg potassium for a comparable serving unless the potatoes are soaked or boiled to reduce potassium. Broccoli-Onion Latkes are a good low-potassium alternative.
• The latkes taste best if eaten immediately.