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.
If you are using fresh spinach, cook it in a large saucepan with
In a heavy medium skillet, melt the butter over medium heat. Add the scallions and garlic and sauté until scallions are softened, about 2 minutes. Stir in the spinach, and sauté about 3 minutes, until all liquid is evaporated. Season to taste with salt and pepper, then cool completely.
Process the challah in a food processor to fine crumbs. Add the spinach mixture, dill, mint, and cilantro, if using; pulse, using on/off turns, until finely chopped. Transfer to a large bowl. Taste, adding more salt and pepper, if necessary. Mix in the eggs and baking powder.
Fry the remaining latkes in the same way, adding more butter and oil to the skillet as necessary, and allowing the fat to get hot before adding more batter.
Serve with Feta-Yogurt Sauce.
© 2008 Jayne Cohen. All rights reserved.