Danielle Oron
Spanakopita Latkes
FETA AND SPINACH LATKES!
Using a Mandoline with shredding attachment is a nice way of changing it up this year! You’ll get long, tangled strands of potato this way. Mix it with lots of crumbled feta & spinach to give it that Spanakopita taste. Serving it with Tzaziki made with sour cream is the perfect accompaniment! Happy Hanukkah!
Spanakopita Latkes
Spanakopita Latkes made with Feta and Spinach! These are perfect for Hanukkah or as an appetizer for the holiday season! They're unique because they are shredded using a mandoline with shred attachment and not a box grater! Serve this with tzatziki!
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Servings: 15 latkes
Equipment
- Mandoline with Shred Attachment
Ingredients
- 1 1/2 lb Yukon Gold Potatoes (or Russet) peeled and shredded on mandoline with shred attachment… the finer the better!
- 1/2 large yellow onion , grated and excess water squeezed out
- 1 cup crumbled feta cheese
- 9 oz package frozen spinach , thawed and excess water squeezed out
- 1 1/2 tbsp flour
- 1 large egg
- 1 tsp kosher salt
- fresh black pepper
- canola oil for frying
- flakey sea salt
Instructions
- Pre-heat oven to 200˚F. Place a cooling rack onto a baking sheet.
- 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 1/3” of oil over medium-low heat.
- Fry the latkes by measuring out a ¼ cup of mix and squeezing out all 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 and keep warm in the pre-heated oven until ready to serve.
- Serve with the tzaziki sauce on the side.
