Spanolatkes

Ingredients:

• 3 tbsp vegetable oil + extra for frying
• 80 g spinach, chopped (about 4 cups), stems removed
• 2 leeks, thinly sliced ​​(white part only)
• 4 green onions, thinly sliced ​​(about 1/2 cup)
• 450 g Russet Burbank potatoes
• 3 large eggs
• 2 tbsp. flour
• 1/4 cup fresh dill, chopped
• 1 cup crumbled feta
• Tzatziki, for serving (optional)

Preparation:

1. Heat 1.5 tablespoons of vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1-2 minutes. Transfer to a colander set over a large bowl and refrigerate until completely cool, about 15 minutes. Squeeze out any excess water; set the spinach aside.
2. Meanwhile, heat the remaining 1.5 tablespoons of vegetable oil in a skillet over medium heat. Add the leeks, sprinkle with 0.5 teaspoon of salt, and cook until softened, about 10 minutes. Add the green onions and cook for another 3-4 minutes. Let cool.
3. Peel the potatoes and grate them coarsely. Transfer them to a clean kitchen towel, gather them into a bag, and swirl them over the sink to extract as much liquid as possible. Transfer to a large bowl; add the leek and green onion mixture, spinach, eggs, flour, dill, feta, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix with your hands until evenly distributed.
4. In a large skillet over medium heat, heat 1/2 inch of vegetable oil to 175°C (350°F) on a deep-fry thermometer. Spoon 2 tablespoons of the potato mixture into the skillet for each latke and smooth it out with a spatula. Fry until golden brown and cooked through, 1-2 minutes per side. Drain on paper towels. Remember to return the oil to 175°C (350°F) between each batch. Serve with tzatziki.