Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 potatoes (preferably russet), about 450 g (1 lb) in total, peeled||Kosher salt and freshly ground black pepper|
|60 g (2 oz) chopped fresh wilted spinach (or thawed frozen spinach)||2 eggs, beaten|
|1 small onion, grated||Vegetable or grapeseed oil|
|3 tbsp matzo meal or unbleached plain flour|
Grate the potatoes into a bowl. Squeeze the potatoes to drain off excess moisture. Squeeze out the moisture from the spinach. Drain the onion. Mix all the vegetables together and stir in the matzo meal or flour, some seasoning, and the eggs.
Pour enough oil into a frying pan to coat the bottom and heat over a moderate heat. Put three spoonfuls of the mixture in the pan, spaced well apart, and press out to make cakes about 10cm (4in) diameter. Cook until golden brown, about 3–4 minutes on each side. Keep the latkes warm in a low oven while cooking the remainder.
Serve with a fresh herb salad dressed with vinaigrette.
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