Spinach latkes (also known as potato pancakes) work well as a side item to complete your menu.
Recipe by Charlie Ayers from his cookbook, Food 2.0: Secrets from the Chef Who Fed Google.
Read our review of Food 2.0.
- 3 potatoes (preferably russet), about 1 pound in total, peeled
- 1 cup chopped fresh wilted spinach (or thawed frozen spinach)
- 1 small onion, grated
- 3 tablespoons matzo meal or all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 eggs, beaten
- Vegetable or grapeseed oil
- 1 Grate the potatoes into a bowl. Squeeze the potatoes to drain off excess moisture. Squeeze out the moisture from the spinach. Drain the onion. Mix all the vegetables together and stir in the matzo meal or flour, some seasoning, and the eggs.
- 2 Pour enough oil into a skillet to coat the bottom and heat over medium heat. Put three spoonfuls of the mixture in the pan, spaced well apart, and press out to make cakes about 4 inches in diameter. Cook until golden brown, about 3–4 minutes on each side. Keep the latkes warm in a low oven while cooking the remainder.
- 3 Serve with a fresh herb salad dressed with vinaigrette.