Spanolatkes

  • Level: Easy
  • Total: 1 hr
  • Prep: 40 min
  • Cook: 20 min
  • Yield: about 12 latkes
Save Recipe

Ingredients

3 tablespoons vegetable oil, plus more for frying

3 ounces spinach, stems removed, chopped (about 4 cups)

2 leeks, white parts only, thinly sliced

Kosher salt

4 scallions, thinly sliced (about 1/2 cup)

1 pound russet potatoes

3 large eggs

2 tablespoons all-purpose flour

1/4 cup fresh dill, chopped

1 cup crumbled feta cheese

Freshly ground pepper

Tzatziki, for serving (optional)

Directions

  1. Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.
  2. Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool.
  3. Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and 1/4 teaspoon pepper and mix with your hands until combined.
  4. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. (Return the oil to 350 degrees F between batches.) Serve with tzatziki.

Roasted Potatoes and Spinach

Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad

Chicken Shepherd's Pie

Red Lentil Salad