Spanolatkes
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 130, total fat 7 G., saturated fats 3 G., proteins 5 G., carbohydrates 11 G., fiber 1 G., cholesterol 58 mg, sodium 226 mg, sugar 2 G.
Calories 130, total fat 7 G., saturated fats 3 G., proteins 5 G., carbohydrates 11 G., fiber 1 G., cholesterol 58 mg, sodium 226 mg, sugar 2 G.
Spanolatkes are a Greek version of Jewish potato pancakes called latkes: the potato batter is filled with spinach and feta cheese. The pancakes are fried in oil until crispy and served with a refreshing Greek tzatziki sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp vegetable oil + extra for frying
- 80 g spinach, chopped (about 4 cups), stems removed
- 2 leeks, thinly sliced (white part only)
- 4 green onions, thinly sliced (about 1/2 cup)
- 450 g Russet Burbank potatoes
- 3 large eggs
- 2 tbsp. flour
- 1/4 cup fresh dill, chopped
- 1 cup crumbled feta
- Tzatziki, for serving (optional)
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Recipes with similar ingredients: potato, leeks, green onions, feta cheese, dill, spinach, eggs
Cooking the dish according to the recipe:
- Heat 1.5 tablespoons of vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1-2 minutes. Transfer to a colander set over a large bowl and refrigerate until completely cool, about 15 minutes. Squeeze out any excess water; set the spinach aside.
- Meanwhile, heat the remaining 1.5 tablespoons of vegetable oil in a skillet over medium heat. Add the leeks, sprinkle with 0.5 teaspoon of salt, and cook until softened, about 10 minutes. Add the green onions and cook for another 3-4 minutes. Let cool.
- Peel the potatoes and grate them coarsely. Transfer them to a clean kitchen towel, gather them into a bag, and swirl them over the sink to extract as much liquid as possible. Transfer to a large bowl; add the leek and green onion mixture, spinach, eggs, flour, dill, feta, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix with your hands until evenly distributed.
- In a large skillet over medium heat, heat 1/2 inch of vegetable oil to 175°C (350°F) on a deep-fry thermometer. Spoon 2 tablespoons of the potato mixture into the skillet for each latke and smooth it out with a spatula. Fry until golden brown and cooked through, 1-2 minutes per side. Drain on paper towels. Remember to return the oil to 175°C (350°F) between each batch. Serve with tzatziki.
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