Broccoli latkes may sound absurd, but actually, they are essential! They are imperative! Once you make them you will realize that they are the savory pancakes you have needed all along. You can serve them with any tangy condiment you like, but they were especially amazing with pesto Bitchin’ Sauce, an almond-based creamy sauce with basil.
The main ingredient in broccolatkes (besides broccoli) is Just Egg. I’m not wild about Just Egg scrambles–they taste too pancake-y for me to take the place of eggs, plus tofu scrambles can be pretty glorious in their own right. But Just Egg is a perfect binder for all manner of veggie fritters. Just combine a few cups of mostly-cooked veggies, a bit of flour, spices, and 1/2 cup of just egg and fry them up.
- 2 heaping cups raw broccoli florets
- 1/2 cup Just Egg
- 3 T flour (I used brown rice flour; I anti-recommend chickpea flour as it’s too bitter for this recipe)
- 1 small clove garlic, crushed
- 1/4 tsp salt
- 1 tsp onion powder, more to taste
- Red pepper flakes to taste
- 2 T lemon juice
- Water to thin
- Oil to cook
Steam the broccoli any way you like–for this recipe I just microwave it for a minute or two in a covered bowl with a bit of water. Chop the broccoli into small pieces and then stir in remaining ingredients. Thin with water if necessary to achieve a pancake-batter like consistency. Cook like pancakes, either in a good non-stick pan with spray or a small amount of oil, or with 1-2 T oil in a regular pan. Enjoy with lemon juice and your favorite tangy condiments.