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.