I was not going to blog about these since I was only making them for the first time, but something told me to take pictures just in case. This is an adaptation of the recipe for “spanolatkes” from the restaurant Estia in Philadelphia. I found it in Food Network magazine and could not resist adding it to my “Latkemania.” Latkemania has included mushroom-noodle latkes, various combos of vegetable-potato latkes and will even include a gefilte-fish based latke before I am done (that one may just be weird, we will see).
The concept of making a spanokapita latke was pretty irresistible, but what made this latke a ‘must do’ was that I was going to get to use some of the fall spinach from my garden in the recipe.
They suggested serving this with Tzatziki, but since I did not have any, I used plan yogurt, and it was a great combination. As my husband said, “yogurt and spinach always go together.”
Spinach, Potato & Feta Latkes
adapted slightly from Estia’s from Food Network magazine
2 1/2 to 3 Tbsp safflower oil, plus more for frying
4 ounces baby spinach (from the garden)
2 leeks, white part only, thinly sliced and lightly chopped (locally grown)
4 scallions, thinly sliced
1 pound yukon gold potatoes
3 large eggs (from Farmer Kim)
2 Tbsp all-purpose flour
1 cup crumbled feta cheese
Freshly ground black pepper
Tzatsiki or plain yogurt for serving
Heat 1 1/2 Tbsp oil in a skillet (I used my cast iron skillet for all the cooking) over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes.
Transfer to a sieve set in a bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture and set aside.
Meanwhile, add more safflower oil to the skillet to bring it mack to 1 12 Tbsp and heat over medium low heat. Add the leaks, sprinkle with 1/2 tsp salt and cook until soft, about 10 minutes. Add ths scallions and cook 3 to 4 more minutes. Add to spinach in sieve to let cool.
Wash and grate the potatoes on the large holes of a box grater. Place in cheese cloth, wrap up and squeeze out the excess water.
Place all the ingredients in a large bowl, including 1 tsp salt and 1/4 tsp pepper.
Mix with you hands until well combined.
Wipe out the skillet and fill with 1/4 inch of safflower oil. Heat until 350F or until when you drop a piece of potato into the pan and it immediately starts sizzling. Work in batches, dropping 2 Tbsp of batter into the oil. Fry until golden brown and cooked through, about 2 to 3 minutes per side.
Drain on paper towels.
Serve with yogurt or tzatziki. Enjoy!
Makes about 12 latkes.
- Potato Latkes (andreasgardencooking.com)
- Mashed Potato Latkes – Thanksgiving Leftovers #2 (andreasgardencooking.com)
- Recipes for Health: Spicy Carrot and Spinach Latkes (nytimes.com)
- For a Special Chanukah: Caramelized Onion Latkes (myculinaryjoy.com)