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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is something I discovered when I moved here, I always make a batch every Chanukah. Ingredients:
2 lbs fresh spinach, stemmed or arugula (rinsed and chopped) |
1 lb zucchini, peeled |
1 lb potato, peeled |
1 onion |
2 large eggs |
1/2 cup flour |
1 teaspoon ground cumin |
1 teaspoon dried ground coriander |
white pepper |
salt |
canola oil |
Directions:
1. Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration).
2. Squeeze out liquid.
3. Add spinach, egg, flour, cumin, coriander, salt and pepper to taste.
4. Mix well.
5. In large non-stick skillet, heat enough oil to cover bottom of the pan.
6. Spoon out the batter into pan, being careful not to crowd.
7. Cook until crisp and brown on one side, then turn and fry on other side.
8. Keep finished pancakes warm in oven all pancakes are fried.
9. Drain on paper towels.
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