Israeli Spinach Fritters

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Total Time
10 mins
10 mins

This is something I discovered when I moved here, I always make a batch every Chanukah.

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  1. Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration).
  2. Squeeze out liquid.
  3. Add spinach, egg, flour, cumin, coriander, salt and pepper to taste.
  4. Mix well.
  5. In large non-stick skillet, heat enough oil to cover bottom of the pan.
  6. Spoon out the batter into pan, being careful not to crowd.
  7. Cook until crisp and brown on one side, then turn and fry on other side.
  8. Keep finished pancakes warm in oven all pancakes are fried.
  9. Drain on paper towels.
Most Helpful

5 5

My son absolutely loves these latkes. They've replaced palak pakora as his favorite fritter. We find though that they are a tad bland if made as per the recipe. (this may be because I use frozen spinach. I find frozen tastes different from fresh) I increase the cumin and coriander to a rounded tablespoon each. I bake them on oiled parchment for 20 min each side at 400F, making sure I flatten them well. They come out crispy on the outside and soft and creamy on the inside. My daughter and I like to eat them with tamarind chutney. Very yummy, thank you.

5 5

Because of my love for fritters and spinach plus all the other ingredients that went into this, I just had to try this and what did I get.. was a perfect balance of flavors, that created this wonderful fritter that I will make many more times in the future, thanks for sharing Mirj! oh I also add in some fresh garlic!...Kitten :)