Recipe by Mirj
This is something I discovered when I moved here, I always make a batch every Chanukah.
Top Review by sherene
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.
- 2 lbs fresh spinach, stemmed or arugula (rinsed and chopped)
- 1 lb zucchini, peeled
- 1 lb potato, peeled
- 1 onion
- 2 large eggs
- 1⁄2 cup flour
- 1 teaspoon ground cumin
- 1 teaspoon dried ground coriander
- white pepper
- canola oil
Directions See How It's Made
- 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.
- Keep finished pancakes warm in oven all pancakes are fried.
- Drain on paper towels.