Latkes - A Delicious Variation on a Traditional Fried Potato Pancake - Love That Spice

It just wouldn't be Hanukkah without a batch of fresh latkes on the table. Here's a modern twist on the delicious traditional latke. Good or bad try the recipe and judge for yourself!


3 tablespoons vegetable oil plus more for frying

3 ounces spinach, stems removed, chopped (about 4 ounces)

2 leeks, white parts only, thinly sliced

Kosher salt

4 scallions, thinly sliced (1/2 cup)

1 pound russet potatoes

3 large eggs

2 tablespoons all-purpose flour

1/4 cup fresh dill, chopped

1 teaspoon fresh ground dill seeds

1 cup crumbled feta cheese

Fresh ground tellicherry peppercorns (black peppercorns if you do not have tellicherry)

Tzatziki, for serving (completely optional)


Let's cook!

Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 2 minutes. Transfer to a colander set in a large bowl and refrigerate until cold, about 10 to 15 minutes. Squeeze out excess moisture, set aside.


Moving right along, 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 4 more minutes. Let cool.


Peel potatoes and grate on the large holes of the grater. Transfer to a clean kitchen towel, gather into a pouch and squeeze over the sink to remove excess water. Transfer to a large bowl, add the leek/scallion mixture, spinach, eggs, fresh dill, ground dill seeds,, feta, 1 teaspoon Kosher salt and 1/4 teaspoon pepper and hand-mix until combined.


Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula. Fry until the latkes are a beautiful golden brown and cooked through, about 2 minutes per side. Drain on paper towels and serve with tzatziki.



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