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Recipe by Rochelle Daniel

Spinach and Potato Latkes (Gluten Free)

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Spinach and Potato Latkes (Gluten Free)
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts - Egg
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar

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!

Ingredients

Spinach and Potato Latkes

  • 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

Directions

Prepare the Spinach and Potato Latkes

1.

Squeeze as much liquid out of the grated potatoes and onion as you can.

2.

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.

3.

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.

Recipe tags

classic Jewish foods hannuka Hanukkah healthier version latkas latkes potato latkes Rochelle Daniel spinach latkes traditional vegetable latkes
Spinach and Potato Latkes (Gluten Free)

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