Spinach Latkes

By The Canadian Living Test Kitchen

57 people added this to their Recipe Box

This recipe makes 20 latkes servings

Nutritional Info
Per serving: about	-
cal	237237 cal
pro	8 g8g pro
total fat	11 g11g total fat
sat. fat	1 g1g sat. fat
carb	27 g27g carb
fibre	4 g4g fibre
chol	70 mg70mg chol
sodium	307 mg307mg sodium
% RDI:	-
calcium	1313 calcium
iron	3131 iron
vit A	8080 vit A
vit C	2222 vit C
folate	7878 folate

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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.

Ingredients

3 3bags bags(each 10 oz/284 g) fresh spinach, trimmed
3 3Yukon Gold potatoYukon Gold potatoes or russet potatoes, peeled and shredded (1 lb/500 g total)
3 green onions , finely chopped3 3green oniongreen onions, finely chopped
3 eggs , lightly beaten3 3eggeggs, lightly beaten
1 cup matzo meal 1 1cup cupmatzo meal
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
Vegetable oil , for fryingVegetable oil, for frying

Preparation

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.)

Additional information :

Variation
Eggplant Latkes: Omit spinach and nutmeg. Peel and dice 1 large (1 lb/500 g) eggplant. In large pot of boiling salted water, cook eggplant until tender, about 10 minutes. Drain and let cool in colander. With hands, squeeze out as much moisture as possible, discarding liquid. Transfer to large bowl and continue with recipe.
Makes 16 latkes.

Source : Canadian Living Magazine: December 2003