Spinach, Jalapeno & Cheddar Latkes

Spinach, Jalapeno & Cheddar Latkes

potato pancakes, spicy

Ingredients

  • 2 cups potatoes grated
  • 1 cup flour
  • 2 tsps baking powder
  • 2 tsps salt
  • 1/4 cup milk
  • 1/4 cup butter
  • 2 eggs , beaten
  • sour cream for dipping
  • 2 cups spinach
  • 1 cup cheddar shredded sharp
  • 2 jalapenos large , minced
  • 2 tbsps chopped garlic

Instructions

  • Squeeze the potato peels tightly in a cloth to wring out any moisture
  • Saute the garlic and jalapenos in a medium skillet for 2-5 minutes til jalapenos soften, remove from pan and set aside.
  • Add the spinach to the pan, season with salt and cover. Saute til fully wilted- about 5 minutes stirring occasionally.
  • When the spinach is done, remove it from the pan, add the rest of the oil and the butter and turn the heat to high.
  • In a large bowl combine everything except the sour cream. Mix it together into a thick batter.
  • When the oil begins to crackle, add globs of batter about the size of your palm to the oil. Press the balls flat and about 1-2" thick. Fry the latkes in batches 60-90 seconds per side. The outside should be a dark gold brown on both sides.