Daily Value: 28%
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||118µg||29%|
|Fatty acids, total monounsaturated||33g||0%|
|Fatty acids, total polyunsaturated||8g||0%|
Exclusive from The Daily Meal
These latkes get a Greek treatment with freshly cooked spinach and feta cheese mixed into the batter.
- 1 pound fresh spinach
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 4 ounces feta cheese
- 4 potatoes, peeled and grated
- 1 egg, beaten
- Salt and pepper, to taste
- 2 cups vegetable oil, for frying
Clean, stem, and chop the spinach. In a frying pan, heat the oil over medium-high heat. When hot, toss in the garlic, stirring well for 30 seconds. Remove garlic and set aside. Toss in the spinach and let sizzle for a second. Add a dash of water and cover immediately. When cooked down, about 2-3 minutes, add garlic back in with the feta. Stir well until the feta is melted. Add the lemon juice and season with salt and pepper to taste.
Squeeze any excess moisture out of the grated potatoes and add to a food processor with the feta-spinach mixture, and the egg. Heat oil until very hot, about 375 degrees, and form the latke batter into small patties. Fry 4-6 latkes at a time until golden brown on each side, about 8-10 minutes. Drain and serve the latkes hot.