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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!
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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.