These Feta and Spinach Latkes are a perfect unique change to the usual! Using a Mandoline with shredding attachment is a nice way of changing it up this year! You’ll get long, tangled strands of potato this way. Mix it with lots of crumbled feta & spinach to give it that Spanakopita taste. Serving it with Tzaziki made with sour cream is the perfect accompaniment! Happy Hanukkah! —Danielle Oron
1 1/2 pounds
Yukon Gold or Russet Potatoes, peeled
large yellow onion, grated and excess water squeezed out
crumbled feta cheese
package frozen spinach, thawed and excess water squeezed out
1 1/2 tablespoons
fresh black pepper
canola oil, for frying
flakey sea salt
tzatziki or sour cream, to serve
In This Recipe
Using the fine shred attachment on a Mandoline, shred the peeled potatoes. The thinner the better! Alternatively, you can shred them on a box grater.
Pre-heat oven to 200˚F. Place a cooling rack onto a baking sheet.
Combine the shredded potatoes, grated onion, feta cheese, spinach, flour, salt and pepper in a large bowl. Whisk egg in a separate bowl and combine with the potato mixture.
Heat a large skillet with 1/3” of oil over medium-low heat.
Fry the latkes by measuring out a ¼ cup of mix and squeezing out all the liquid and placing them in the hot oil. Flatten out a bit like a pancake.
Fry for 2 ½ – 3 minutes per side in batches making sure not to crowd the pan. (Add more oil if needed between batches.)
Remove the latkes from the oil and transfer to the cooling rack. Sprinkle with Maldon or flaky sea salt and keep warm in the pre-heated oven until ready to serve.
Serve with the tzatziki sauce (or sour cream) on the side.