Spanolatkes
Ingredients
- 3 tablespoons vegetable oil, plus more for frying ⓘ
- 3 ounces spinach, stems removed, chopped (about 4 cups) ⓘ
- 2 leeks, white parts only, thinly sliced ⓘ
- Kosher salt ⓘ
- 4 scallions, thinly sliced (about 1/2 cup) ⓘ
- 1 pound russet potatoes
- 3 large eggs ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1/4 cup fresh dill, chopped ⓘ
- 1 cup crumbled feta cheese ⓘ
Instructions
- Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat.
- Add the spinach and cook until wilted, 1 to 2 minutes.
- Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes.
- Squeeze out any excess moisture; set the spinach aside.
- Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat.
- Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes.
- Add the scallions and cook 3 to 4 more minutes.
- Let cool.
- Peel the potatoes and grate on the large holes of a box grater.
- Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible.
- Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and 1/4 teaspoon pepper and mix with your hands until combined.
- Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side.
- Drain on paper towels.
- (Return the oil to 350 degrees F between batches.)
- Serve with tzatziki.
- Photograph by Con Poulos
Nutrition & Diet Analysis (per serving)
577
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).