Name: Herbed Spinach Latkes with Feta-Yogurt Sauce
Yield: Yield: about 30 Small Latkes
Cuisine: United States
Ingredients: 2 pounds fresh spinach, well washed, tough stems discarded, or two 10-ounce packages frozen leaf spinach, thawed; 1 teaspoon chopped garlic; 1 cup thinly sliced scallions (about 8), white and pale green parts only; Salt; 2 tablespoons unsalted butter, plus additional for frying; ½ cup snipped fresh dill leaves; ⅓ cup packed fresh challah or other egg bread (crusts removed), torn in pieces; freshly ground black pepper; Mild olive, canola, or avocado oil, for frying; ½ cup packed chopped fresh mint leaves; ⅓ cup chopped fresh cilantro leaves (optional); Feta-Yogurt Sauce; 1½ teaspoons baking powder; 4 large eggs, beaten to blend

Preparation info

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Packed with fresh herbs, these little fritters bring a beguiling whiff of springtime to wintry Hanukkah celebrations. The latkes make wonderful cocktail fare, or prepare slightly larger ones and pair with soup and a big salad for a light dinner, or fish, for a more substantial meal. The versatile piquant sauce, a variation of one I partner with mamaliga, brings sparkle to raw and cooked vegetables, lentils, and mixed green salads.