Spanolatkes (Food Network Kitchens) |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
3 tablespoons vegetable oil, plus more for frying |
3 ounces spinach, stems removed, chopped (about 4 cups) |
2 leeks, white parts only, thinly sliced |
kosher salt |
4 scallions, thinly sliced (about 1/2 cup) |
1 pound russet potatoes |
3 large eggs |
2 tablespoons all-purpose flour |
1/4 cup fresh dill, chopped |
1 cup crumbled feta cheese |
freshly ground pepper |
tzatziki, for serving (optional) |
Directions:
1. Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.
2. Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool.
3. Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and 1/4 teaspoon pepper and mix with your hands until combined.
4. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. (Return the oil to 350 degrees F between batches.) Serve with tzatziki.
5. Photograph by Con Poulos
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