Spinach and Currant Latkes

2 dozen

Classic latkes consist of grated potatoes, onions, and eggs, but it is kosher--and delicious--to include other vegetables, such as parsnips, sweet potatoes, or spinach, as long as you fry them in oil.


  • 1 tablespoon unsalted butter

  • 1 ten ounce package prewashed spinach, stemmed and finely chopped

  • 8 ounces (about 1 medium) zucchini, grated on the large holes of a box grater

  • 1 small onion, grated on the large holes of a box grater, or minced

  • 1 tablespoon freshly squeezed lemon juice

  • ½ pound (about 1 medium) russet potato, peeled and grates on the large holes of a box grater

  • ½ cup currants

  • 3 large eggs, lightly beaten

  • ½ cup all-purpose flour

  • ¾ teaspoon ground cumin

  • ¾ teaspoon ground coriander

  • ¾ teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • Peanut oil, for frying

  • Pink Applesauce, for serving (optional)

  • Sour cream, for serving (optional)


  1. Melt butter in a large saute pan over medium heat. 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 medium bowl.

  2. Add remaining ingredients through pepper, and stir well to combine.

  3. Fill a large, heavy-bottom 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; the oil should sizzle upon contact.)

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

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