Spinach pancakes are a colourful variation on the traditional potato variety. Matzo meal is available in the Kosher section of most supermarkets, but you can substitute fresh bread crumbs. You'll also enjoy the Eggplant Latkes variation, which have a softer, more custardlike interior than the spinach variety.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2003
- 3 bags fresh spinach trimmed
- 3 Yukon Gold potatoes peeled and shredded (1 lb/500 g total)
- 3 russet potatoes peeled and shredded (1 lb/500 g total)
- 3 green onions finely chopped
- 3 eggs lightly beaten
- 1 cup matzo meal
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- vegetable oil for frying
In large Dutch oven, bring spinach and 1/4 cup (50 mL) water to boil over medium-high heat; cover and cook, stirring once, until wilted, about 5 minutes. Let cool.
Place spinach and potatoes in colander. With hands, squeeze out as much liquid as possible and discard liquid. Transfer to large bowl. Add onions, eggs, matzo meal, salt, pepper and nutmeg; stir until well blended.
In large skillet, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking. Scoop in spinach mixture by 1/4 cupfuls (50 mL), leaving about 1 inch (2.5 cm) between each latke. With spoon, flatten to 1/2-inch (1 cm) thickness. Fry, turning once, until browned and crisp around edges, 5 to 6 minutes.
Drain latkes on paper towel-lined rimmed baking sheets. Repeat with remaining batter, removing any cooked bits from skillet after each batch and heating more oil as necessary. (Make-ahead: Let latkes cool. Cover lightly and refrigerate for up to 2 days. Remove paper towels and reheat in 450°F/230°C oven for 5 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 307 mg
- Protein 8 g
- Calories 237.0
- Total fat 11 g
- Cholesterol 70 mg
- Saturated fat 1 g
- Total carbohydrate 27 g
- Iron 31.0
- Folate 78.0
- Calcium 13.0
- Vitamin A 80.0
- Vitamin C 22.0