- Jewish Learning
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!
6 medium-large potatoes, peeled and grated
5 ounces spinach leaves, larger stems removed, cleaned and chopped
1 small onion, grated
4 tablespoons Gefen Almond Flour
1 teaspoon salt
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.
How Would You
Rate this recipe?
Please log in to rate