The Martin Cooking

Rating: 5
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 - 11 latkes
Potato latkes with a Greek twist!

• 1 pound russet potatoes, peeled
• 1/3 cup onion, minced
• 4 scallions, just the green parts, diced
• 2 large eggs
• 1/4 cup fresh dill, chopped or 1 teaspoon dried dill
• 1 cup feta cheese, crumbled
• 1 cup baby spinach, chopped
• coarse salt and fresh ground black pepper
• 4 tablespoons all-purpose flour
• vegetable oil, for frying
• Tzatziki: (or sour cream), for serving
• 1/2 small cucumber, shredded
• 3/4 cup sour cream
• 1/2 teaspoon dried dill
• coarse salt and fresh ground black pepper

1. Grate the potatoes on the large holes of a box grater. Add them to the center of a clean kitchen towel and wring out over the sink to remove as much moisture from the potatoes as you can.
2. Transfer to a large bowl and add the onion, scallions, eggs, dill, feta, spinach, 1 teaspoon coarse salt, 1/8 teaspoon black pepper. Sprinkle the flour over top and mix well with a fork or your hands.
3. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. or add a small spoon of the latke mix to the oil to test - it should sizzle and bubble immediately.
4. Working in batches, scoop heaping tablespoons of the potatoes into the pan for each latke and flatten with a spatula. Fry until golden brown and cooked through about 2 - 3 minutes per side. Make the tzatziki, if using, while the latkes are frying.
5. Drain on paper towels. (Maintain the oil at 350 degrees F between batches.) Serve with tzatziki or sour cream.
Tzatziki:
6. Wring the water out of the cucumber the same way you did the potatoes in a clean kitchen towel over the sink. Add to a small bowl and mix in the sour cream and dill. Season with salt and pepper to taste.