Feta and Spinach Latkes
I’ve made latkes with everything from potatoes to carrots, zucchini, beets, sweet potatoes and kale for Hanukkah.
This year I added spanakopita latkes with feta and spinach to the repertoire. This is a first for me.
These spanakopita potato latkes are mixed with lots of crumbled feta and spinach and fried to a golden tangle of deliciousness. Serve with a sour cream, feta and dill sauce.
Let’s Talk Latkes
- There is an ongoing discussion about which potatoes are best for latkes. They say that Russet potatoes are the best choice to get extra crispy browned latkes.
- Latke traditionalists will tell you that grating your potatoes by hand is the only way to make latkes. I’m not with them. I say get out that food processor and grate those potatoes.
- If you want crispy latkes, you must get the moisture out of the potatoes. Use a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can.
- Many latke recipes call for flour as a binder, but I find that flour makes for a more dense latke. Matzo meal binds the mixture without weighing it down.
- Last but not least – when frying the latkes, don’t overcrowd the pan. I usually have two pans going at the same time.
Feta and Spinach Latkes
Ingredients
- 1½ lb Yukon Gold or Russet Potatoes, peeled and finely shredded
- ½ large yellow onion, grated and excess water squeezed out
- 1 cup feta cheese, crumbled
- 9 oz package frozen spinach, thawed and excess water squeezed out
- 1½ tbsp flour or matzo meal
- 1 large egg
- 1 tsp kosher salt
- fresh black pepper
- canola oil for frying
- flaky sea salt
Instructions
- 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 ⅓“ oil over medium-low heat.
- Fry the latkes by measuring out a ¼ cup of mix and squeezing out any 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.
- Serve with ½ cup sour cream mixed with 1 tsp dill and ¼ cup crumbled feta. See Danielle’s original recipe here https://iwillnoteatoysters.com/spanakopita-latkes/
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Side Dishes
When I was growing up, back before the days of Cuisinart, my mother said using a hand grater added to the protein content of the latkes, LOL, in other words you grated a little bit of your knuckles into it! I got my first Cuisinart when I was in my mid-20s and I haven’t grated by hand for latkes ever since. My grown daughter and I typically make ours from potatoes for the traditionalists, zucchini and sweet potatoes (replacing the matzoh meal with a scoop of protein powder) for the low-carbers. So last night, the last night of Chanukah, we got together for our now “traditional” meal: latkes with dollops, chicken wings, and donuts. Hey, it is all fried! After cleaning up, we noticed Alexa flashed a recipe for spanolatkes(not yours), which intrigued us. So this morning, I started looking further and found yours which sounds much better. We will definitely do this next year!
Hi Rani,
Thanks for sharing your story. I love it! I’m so happy you found the recipe on my blog and I hope you try them next year. They are so good!
Happy Chanukah,
Sara