Thu, May 24 2012

Spinach Latkes

These are normally made with potato - and can be substituted. the latkes or potato pancakes are great with sour cream or apple sauce.
Ingredients
2 lbs. fresh spinach 1/4 tsp. sea salt 1 egg 1/4 to 1/2 C. matzo meal 2 Tbs. arrowroot or 1 Tbs. kuzu powder (a thickening agent) oil for frying
Nutrition Information
Serving Size 1 latkes 87g Recipe makes 24 latkes) Calories 44 Calories from Fat 6 (13%) Amount Per Serving %DV Total Fat 0.7g 1% Saturated Fat 0.2g 0% Monounsaturated Fat 0.2g Polyunsaturated Fat 0.2g Trans Fat 0.0g Cholesterol 17mg 5% Sodium 39mg 1% Potassium 358mg 10% Total Carbohydrate 7.9g 2% Dietary Fiber 1.6g 6% Sugars 0.9g Protein 2.5g 5%
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Wash spinach thoroughly. Place wet spinach in a large saucepan, cover, and turn heat on to medium-low. When you hear the spinach starting to hiss, reduce the heat to low and steam about 5 minutes, until the spinach has reduced in volume and softened, but is still bright green. Drain spinach in a colander, squeezing to extract as much moisture as possible, and allow to cool. Chop the spinach finely and place in mixing bowl. Add salt, egg, matzo meal, and arrowroot or kuzu powder, and mix gently to form a hefty batter. Heat 1/4 inch of oil in a heavy-bottomed skillet. Gently place several spoonful of batter into the hot oil. When the edges turn light brown, carefully turn fritters over with a flat spatula. Cook until firm and lightly browned. Drain on paper towels and keep warm until ready to serve.

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