Name: Spinach and Zucchini Latkes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 pounds fresh spinach (stemmed rinsed and chopped); 1 pound zucchini (peeled); 1 pound russet potatoes (peeled); 1 onion; 2 large eggs; 1/2 cup flour; 1 teaspoon ground cumin; 1 teaspoon dried ground coriander; Pepper; Salt; Oil

Spinach and Zucchini Latkes

Spinach, zucchini, potato, onion and eggs fried in oil equals instant classic.

Spinach and Zucchini Latkes

Prep Time 10

Cook Time 15

Total Time 25

Print Recipe Pin Recipe

Servings

Ingredients

2 pounds fresh spinach stemmed rinsed and chopped
1 pound zucchini peeled
1 pound russet potatoes peeled
1 onion
2 large eggs
1/2 cup flour
1 teaspoon ground cumin
1 teaspoon dried ground coriander
Pepper
Salt
Oil

Instructions

Grate the potatoes, zucchini and onion in food processor. Squeeze out as much liquid as possible.
Place the grated potato in a bowl and add the 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 (approx 2-3 tablespoons per latke) into pan, being careful not to crowd the latkes.
Cook until crisp and brown on one side, then turn and fry on other side. Drain on paper towels.
Keep finished pancakes warm in oven until all pancakes are fried.