Spinach Latkes
No-Fry Potato and Spinach Latkes, save us a lot of time and extra oil with a great texture and flavors.
The well know potato latkes getting a twist by additional 500 grams of steamed and chopped spinach. The latkes are baked in the oven for 40 minutes, easy and gilt free. When I am hosting in Hanukkah, I make a double the quantities and divide into seperate bowls, then I am adding a different addition to each bowl - spinach/ sweet potato/pumpkin all works great with latkes. When using the oven you can simultaneously bake a few trays of latkes and make it a festive celebration.
There is no need to wait for Hanukkah to enjoy those latkes!
Ingredients for the dip:
1-2 Green onion or a few chives
A cup of yogurt
1 garlic clove or a cube of crushed garlic
Pinch of salt
How to make it:
Mix all the ingredients and store in the refrigerator until serving time. The dip lasts a few days in the refrigerator.
Ingredients for about 25 latkes:
6 medium-sized potatoes, peeled and washed
white onion
500 grams of fresh or frozen spinach
Two eggs
Teaspoon of salt
Half a teaspoon of black pepper
Olive oil for drizzling
How to make it:
In a food processor grind the onion to a smooth puree or alternatively grate it with a grater. Keep the onions in a large bowl.
Grate the potatoes in a food processor.
Mix the onion, potatoes and spinach and place in a colander over a bowl, so that they absorb liquids. At this stage you can squeeze a little with your hands so that as much liquid as possible is expelled. However don’t squeeze too much, this will keep the latkes juicy.
Steam the spinach in a pan with a tablespoon of oil, until all the spinach leaves are wilted.
Wait for the spinach to cool a little and roughly chop it.
Mix the onion, potatoes, spinach, eggs, and spices in a bowl.
Drizzle some oil on a baking tray wrapped baking paper, very little amount of oil is needed.
With the help of two spoons or with your hands (allows you to squeeze out more liquid), make medium-sized fritters.
Drizzle a little oil over each latke. You can reduce the amount of oil (not as in the picture), it is enough to have a little above and below each latke.
Bake in the oven for about 40 minutes at a temperature of 180 degrees Celsius.
After 20 minutes of baking, turn the pancakes.
Served with garlic yogurt and green onion dip.
