Prep Time: 
15 minutes
Number of Servings: 
12
Recipe Source: 

Food 2.0 by Charlie Ayers with Karen Alexander and Carolyn Humphries

Ingredients

  • 3 potatoes (about 1 lb), peeled
  • 1 cup chopped fresh wilted spinach (or thawed frozen spinach)
  • 1 small onion, grated
  • 3 Tbsp matzo meal or unbleached all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 eggs, beaten
  • Vegetable or grapeseed oil

Directions

  1. Grate potatoes into bowl. Squeeze to drain off excess moisture. Squeeze moisture from spinach. Drain onion.
  2. Mix vegetables together and stir in matzo meal or flour, seasonings, and eggs.
  3. Pour enough oil into skillet to coat bottom and heat over medium heat. Put 3 spoonfuls of mixture in pan, spaced well apart, and press out to make cakes about 4 inches in diameter.
  4. Cook until golden brown, about 3 to 4 minutes on each side.
  5. Keep latkes warm in a low oven while cooking remainder. Serve with a fresh herb salad with vinaigrette dressing.