Spanolatkes
- Level: Easy
- Yield: about 12 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 130
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 58
- Sodium
- 226
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
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
- 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.
- 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.
- 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.
- 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.