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.
Potato latkes with a Greek twist!
- Grate the potatoes on the large holes of a box grater. Add them to the center of a clean kitchen towel and wring out over the sink to remove as much moisture from the potatoes as you can.
- Transfer to a large bowl and add the onion, scallions, eggs, dill, feta, spinach, 1 teaspoon coarse salt, 1/8 teaspoon black pepper. Sprinkle the flour over top and mix well with a fork or your hands.
- Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. or add a small spoon of the latke mix to the oil to test - it should sizzle and bubble immediately.
- Working in batches, scoop heaping tablespoons of the potatoes into the pan for each latke and flatten with a spatula. Fry until golden brown and cooked through about 2 - 3 minutes per side. Make the tzatziki, if using, while the latkes are frying.
- Drain on paper towels. (Maintain the oil at 350 degrees F between batches.) Serve with tzatziki or sour cream.
- Wring the water out of the cucumber the same way you did the potatoes in a clean kitchen towel over the sink. Add to a small bowl and mix in the sour cream and dill. Season with salt and pepper to taste.
Adapted from Food Network Magazine