Golden brown and crispy on the outside, soft on the inside. Spinach and potato latkes are also a great way to sneak some spinach into your kids’ meals during the holiday season!
Spinach and Potato Latkes (Gluten Free)
- Cooking and Prep: 40 m
- Serves: 4
Spinach and Potato Latkes
Prepare the Spinach and Potato Latkes
Squeeze as much liquid out of the grated potatoes and onion as you can.
Mix together with the chopped spinach, almond flour, salt, egg, pepper, and baking powder. Using a spoon, form into two-inch potato pancakes and press down to flatten slightly.
Heat enough oil to cover the bottom of a large skillet. Working in batches, fry until golden brown, about seven minutes on each side. Remove to a plate lined with paper towels to drain.