New This Month

Spinach-and-Currant Latkes

  • Yield: Makes about 2 dozen

Photography: Maura Mcevoy


  • 1 tablespoon unsalted butter
  • 1 package (10 ounces) prewashed spinach, stemmed
  • 8 ounces zucchini (about 1 medium), grated on the large holes of a box grater
  • 1 small white onion, grated on the large holes of a box grater or minced
  • 1 tablespoon fresh lemon juice
  • 1/2 pound russet potato (about 1 medium), peeled and grated on the large holes of a box grater
  • 1/2 cup currants
  • 3 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Add spinach, and gently saute until wilted, about 2 minutes. Transfer to a clean kitchen towel or paper towels, and wring out as much liquid as possible. Finely chop spinach, and transfer to a bowl. Add remaining ingredients, and stir well to combine.

  2. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

  3. Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

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