Spinach Latkes
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.
Servings: 20 latkes, or 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 237 |
| pro | 8 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 27 g |
| fibre | 4 g |
| chol | 70 mg |
| sodium | 307 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 31% |
| vit A | 80% |
| vit C | 22% |
| folate | 78% |
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3 bags (each 10 oz/284 g) fresh spinach, trimmed
3 Yukon Gold or russet potatoes (1 lb/500 g total), peeled and shredded
3 green onions, finely chopped
3 eggs, lightly beaten
1 cup (250 mL) matzo meal
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) each pepper and nutmeg
Vegetable 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
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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.
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