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Spinach Latkes, Israeli (P, TNT)
Serves: 8 servings (about 24 pancakes)

2 pounds fresh spinach, stemmed rinsed and chopped OR 2 pounds arugula, rinsed and chopped
1 pound zucchini, peeled
1 pound potatoes, peeled
1 onion
2 large eggs
1/2 cups flour
1 teaspoon ground cumin
1 teaspoon dried ground coriander
Ground white pepper
Canola oil

Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration). Squeeze out liquid. Add spinach, egg, flour, cumin, coriander, salt and pepper to taste. Mix well.

In large non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter into pan, being careful not to crowd. Cook until crisp and brown on one side, then turn and fry on other side. Drain on paper towels.

Keep finished pancakes warm in oven all pancakes are fried.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A