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Broccoli & Zucchini Latkes with Avocado Dip

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Total Time (minutes)
40
Difficulty
2
Servings
5
Ingredients
11
Total Prep Time: 20 minutes
Calories Per Serving: 220
Nutrients

Nutrition Facts

Serving Size 225g

Amount per serving
Calories 220 Calories from fat: 150
% Daily Value*
Fat 17 g 26 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 10 g %
Cholesterol 35 mg 12 %
Sodium 35 mg 1 %
Potassium 780 mg 22 %
Carbohydrate 17 g 6 %
Fiber 8 g 32 %
Sugars 3 g
Protein 6 g
Vitamin A 25 %
Vitamin C 90 %
Calcium 4 %
Iron 8 %
Vitamin E 10 %
Vitamin K 30 %
Thiamin 10 %
Riboflavin 15 %
Niacin 10 %
Vitamin B6 25 %
Folate 30 %
Pantothenic Acid 15 %
Phosphorus 15 %
Magnesium 15 %
Copper 10 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 cups DOLE® Broccoli 
  • 2 zucchini, grated, water squeezed out and reserved 
  • ¼ onion, peeled and chopped 
  • 1 inch of fresh ginger, peeled and minced 
  • 1 small jalapeno, seeded and finely chopped 
  • 2 tablespoons cilantro, chopped, divided 
  • zest and juice of 1 lime 
  • ½ cup whole wheat flour 
  • 1 large egg 
  • 1 tablespoon olive oil 
  • 3 DOLE Avocados 
  • salt to taste

Directions

  1. Add broccoli to food processor. Process until finely chopped, resembling breadcrumbs.
  2. Combine broccoli, zucchini, onion, ginger, jalapeño, 1 tablespoon cilantro, lime zest, flour, and egg in a large bowl. Mix well until ingredients are incorporated.
  3. Heat oil in a nonstick pan over medium-high heat. Form zucchini mixture into 3-inch patties and cook in batches. Cook on both sides for 3 to 4 minutes or until golden brown.
  4. While the pancakes are cooking, combine avocado, lime juice, 1 tablespoon zucchini water, and remaining 1 tablespoon cilantro in food processor. Cover; process until smooth. Season with salt, to taste.
  5. Serve pancakes with avocado dip.
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Broccoli & Zucchini Latkes with Avocado Dip Prep Time:20 minutes Cook time:40 minutes Serves: 5
Nutrition facts: 220 Calories, 17 grams fat
Ingredients: 2 cups DOLE® Broccoli , 2 zucchini, grated, water squeezed out and reserved , ¼ onion, peeled and chopped , 1 inch of fresh ginger, peeled and minced , 1 small jalapeno, seeded and finely chopped , 2 tablespoons cilantro, chopped, divided , zest and juice of 1 lime , ½ cup whole wheat flour , 1 large egg , 1 tablespoon olive oil , 3 DOLE Avocados , salt to taste, Directions:Add broccoli to food processor. Process until finely chopped, resembling breadcrumbs.Combine broccoli, zucchini, onion, ginger, jalapeño, 1 tablespoon cilantro, lime zest, flour, and egg in a large bowl. Mix well until ingredients are incorporated.Heat oil in a nonstick pan over medium-high heat. Form zucchini mixture into 3-inch patties and cook in batches. Cook on both sides for 3 to 4 minutes or until golden brown.While the pancakes are cooking, combine avocado, lime juice, 1 tablespoon zucchini water, and remaining 1 tablespoon cilantro in food processor. Cover; process until smooth. Season with salt, to taste.Serve pancakes with avocado dip.