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!
1 1/2lbYukon Gold Potatoes (or Russet)peeled and shredded on mandoline with shred attachment... the finer the better!
1/2largeyellow onion, grated and excess water squeezed out
1cupcrumbled feta cheese
9ozpackage frozen spinach, thawed and excess water squeezed out
1 1/2tbspflour
1large egg
1tspkosher 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.