It’s not uncommon in Israel to see all manner of savory levivot, or pancakes, and ketzizot (patties). This decidedly retro one, made with cottage cheese and broccoli, falls somewhere in the middle. Cottage cheese is so rich and creamy here — it really adds something to the finished pancakes — so don’t skimp on the fat. Aim for a minimum of 4%, which is usually the highest you can find in American supermarkets. It’s all about getting the proportions right for a lacy, cloudlike creation that’s as good for dinner, lunch, or a snack as it is for breakfast.
Reprinted from Sababa by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman.
- 1½ cups broccoli florets (from ½ small head), finely chopped
- 1 cup full-fat cottage cheese
- 2 large eggs
- ¼ cup all-purpose flour
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh dill, plus more for serving
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup extra-virgin olive oil, plus more if needed
- Sour cream, for serving
- In a medium bowl, stir the broccoli, cottage cheese, eggs, flour, chives, dill, baking powder, salt, and pepper until combined.
- Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat.
- Make pancakes out of the batter, using 3 tablespoons per pancake. Fry until the edges are lacy and browned, 2 to 3 minutes per side, adding more oil to the skillet between batches as needed.
- Serve with sour cream and garnish with chopped dill.