Potato latkes with a Greek twist! Shredded russett potatoes, fresh baby spinach, salty bites of feta cheese and sweet, aromatic dill weed help turn these tasty latkes into objects of devote affection.
The best latkes have crispy, wispy edges and firm middles. One of the best ways to achieve that is to remove as much excess moisture as you can from the potatoes. The easiest way is to wring them out in a clean dish towel.
I like to make mine in a cast iron skillet because once it heats up the temperature doesn’t vary much. It’s best to maintain an even 350 degrees F. for crunchy latkes. If you don’t have a thermometer test the oil by dropping a small spoonful of the latke mix into the oil. It should sizzle and bubble right away.
Serve with a dollop of cucumber sauce or sour cream for a tasty appetizer or anytime snack.