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Spinach-and-Currant Latkes
Credit:
Maura Mcevoy
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter
1 package (10 ounces) prewashed spinach, stemmed
8 ounces zucchini (about 1 medium), grated on the large holes of a box grater
1 small white onion, grated on the large holes of a box grater or minced
1 tablespoon fresh lemon juice
1/2 pound russet potato (about 1 medium), peeled and grated on the large holes of a box grater
1/2 cup currants
3 large eggs, lightly beaten
1/2 cup all-purpose flour
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Gallery
Spinach-and-Currant Latkes
Credit:
Maura Mcevoy
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Spinach-and-Currant Latkes
Credit:
Maura Mcevoy
Spinach-and-Currant Latkes
Credit:
Maura Mcevoy
Spinach-and-Currant Latkes
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 1 tablespoon unsalted butter
- 1 package (10 ounces) prewashed spinach, stemmed
- 8 ounces zucchini (about 1 medium), grated on the large holes of a box grater
- 1 small white onion, grated on the large holes of a box grater or minced
- 1 tablespoon fresh lemon juice
- 1/2 pound russet potato (about 1 medium), peeled and grated on the large holes of a box grater
- 1/2 cup currants
- 3 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Directions
Add spinach, and gently saute until wilted, about 2 minutes. Transfer to a clean kitchen towel or paper towels, and wring out as much liquid as possible. Finely chop spinach, and transfer to a bowl. Add remaining ingredients, and stir well to combine.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Spinach-and-Currant Latkes
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All Reviews for Spinach-and-Currant Latkes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
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Most Positive
Least Positive
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