Chanukah is almost here, which means latke time! What can be wrong – potatoes :).
Anyway I passed a pizza store that I used to get these awesome spinach and cheese borekas from and it got me thinking about doing that but in a latke! Plus I know that spinach and ricotta (or really any cheese) is a classic duo. So, I went to work and combined them to make the yummiest latke! Really! I kept frying them up and making mini ones for me to eat as I was cooking them :P.
A quick refresher on some latke history from last years latke post – which you also totally should make cuz – pizza…lakes…yumm Pizza Latkes :
My question on that was always – so why latkes and why potatoes. After some research I found out that originally, the first mention of latkes on chanukah was from a Rabbi Kalonymus ben Kalonymus (c. 1286-1328) in a poem he wrote talking about cheese latkes on chanukah. So how did cheese turn into dairy? Well, in the mid-1800’s there was a bad crop in Europe which led to the mass planting and abundance of potatoes! Hence giving lead to our potato latke of today.
But this year im adding spinach and cheese and its just YUMMM!
Anyway, enough history and talk and lets just get cooking!
Yield: 8-10 Latkes
2 Large Potatoes, shredded
1 Small Onion, shredded
1 tsp Salt
Pepper to taste
1 cup Frozen Spinach, defrosted and squeezed
1/3 C Ricotta Cheese
1/2 C Shredded Cheese
2 tsp Potato Starch
Defrost the spinach and squeeze all the liquid out.
Shred the potatoes and onion. Add in the egg, salt, pepper, spinach, ricotta cheese, shredded cheese and potato starch.
Heat oil in a pan. Fry latkes until crispy on each side
** Note: for a healthier version you can use a non-stick pan and spray oil instead to pan fry instead of fry. Make sure you spray the pan before each batch.