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Prep time
35 minutes
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Cook time
20 minutes
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makes
15 latkes
Author Notes
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
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Ingredients
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1 1/2 pounds
Yukon Gold or Russet Potatoes, peeled
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1/2
large yellow onion, grated and excess water squeezed out
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1 cup
crumbled feta cheese
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9 ounces
package frozen spinach, thawed and excess water squeezed out
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1 1/2 tablespoons
all-purpose flour
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1
large egg
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1 teaspoon
kosher salt
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fresh black pepper
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canola oil, for frying
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flakey sea salt
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tzatziki or sour cream, to serve
Directions
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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.
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Pre-heat oven to 200˚F. Place a cooling rack onto a baking sheet.
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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.
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Heat a large skillet with 1/3” of oil over medium-low heat.
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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.
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Fry for 2 ½ – 3 minutes per side in batches making sure not to crowd the pan. (Add more oil if needed between batches.)
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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.
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Serve with the tzatziki sauce (or sour cream) on the side.
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