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Spinach Latkes (dairy or pareve)

Eileen Goltz | Pareve

Ingredients

4 tablespoons (or more) butter or margarine
1 cup chopped green onions
1 garlic clove, chopped
2 10-ounce packages frozen chopped spinach, thawed, drained, squeezed dry
1/3 cup (packed) challah crumbs
1/2 cup chopped fresh dill
4 large eggs, beaten to blend
1 1/2 teaspoons baking powder
2 tablespoons (or more) olive oil
salsa (optional)
sour cream (optional)


Instructions

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add green onions and garlic; sauté until onions are soft, about 2 minutes. Add spinach and sauté until liquid evaporates, about 3 minutes. Season to taste with salt and pepper. Cool completely. In a food processor combine the spinach, dill and bread crumbs. Process, using on/off turns, until spinach is finely chopped. Transfer to large bowl. Season to taste with salt and pepper. Mix in eggs and baking powder. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet (preferably cast-iron) over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet, using back of spoon to flatten latkes slightly. Cook until brown, about 2 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more butter and oil to skillet as necessary and allow to get hot before adding more batter. Transfer latkes to plates and serve with salsa and sour cream. Makes 8 to 10 latkes