Spinach Latkes
Dore Warshal
ingredients
- 1 lb potatoes
- 3 large eggs
- 2 TBL flour
- 4 cups chopped spinach
- 1 1/2 C. leeks, white part only, thinly sliced
- 1/2 C. sliced scallions
- 1/4 C. dill washed and chopped
- 1 C. feta cheese, crumbled
- 1 1/2 TBL. canola oil
- 1 1/2 TBL. olive oil
- 1 1/2 tsp kosher salt
- 1/4 tsp pepper
- vegetable oil for frying
directions
- 1
Heat the olive oil in a medium saute pan over medium heat. Add chopped spinach and cook til just wilted, about 1 1/2 minutes.
- 2
Drain spinach and place in refrigerator. When cooled completely squeeze in cloth to remove excess liquid. Set aside.
- 3
Heat canola oil over medium heat and add leeks and 1/2 tsp of the salt. Cook slowly for about 10 minutes or til soft. After 10 minutes add scallions and cook for an additional 3-4 minutes. Remove from heat and allow to cool.
- 4
Peel and grate the potatoes. Squeeze through cloth to remove as much moisture as you can.
- 5
Mix all ingredients by hand until they’re evenly distributed.
- 6
Heat 1/2 inch of oil in a large fry pan to 350 degrees. Gently place rounded batter into fry pan and flatten with a spatula. Cook about one minute on each side or until golden brown. Drain on paper towels.
Source: Dore Warshal
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews