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Spinach, Feta & Potato Latkes

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Ingredients

  • 1 pound russet potatoes, peeled
  • 1/3 cup onion, minced
  • 4 scallions, just the green parts, diced
  • 2 large eggs
  • 1/4 cup fresh dill, chopped or 1 teaspoon dried dill
  • 1 cup feta cheese, crumbled
  • 1 cup baby spinach, chopped
  • coarse salt and fresh ground black pepper
  • 4 tablespoons all-purpose flour
  • vegetable oil, for frying
  • Tzatziki: (or sour cream), for serving
  • 1/2 small cucumber, shredded
  • 3/4 cup sour cream
  • 1/2 teaspoon dried dill
  • coarse salt and fresh ground black pepper

Details

Preparation

Step 1

Grate the potatoes on the large holes of a box grater. Add them to the center of a clean kitchen towel and wring out over the sink to remove as much moisture from the potatoes as you can.

Transfer to a large bowl and add the onion, scallions, eggs, dill, feta, spinach, 1 teaspoon coarse salt, 1/8 teaspoon black pepper. Sprinkle the flour over top and mix well with a fork or your hands.

Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. or add a small spoon of the latke mix to the oil to test - it should sizzle and bubble immediately.

Working in batches, scoop heaping tablespoons of the potatoes into the pan for each latke and flatten with a spatula. Fry until golden brown and cooked through about 2 - 3 minutes per side. Make the tzatziki, if using, while the latkes are frying.

Drain on paper towels. (Maintain the oil at 350 degrees F between batches.) Serve with tzatziki or sour cream.

Tzatziki: Wring the water out of the cucumber the same way you did the potatoes in a clean kitchen towel over the sink. Add to a small bowl and mix in the sour cream and dill. Season with salt and pepper to taste.


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