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Feta and Spinach Latkes
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Feta and Spinach Latkes

Course Side Dish

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/