Spinach, Jalapeno & Cheddar Latkes

Spinach, Jalapeno & Cheddar Latkes

potato pancakes, spicy
Prep Time15 minutes
Cook Time6 minutes
Course: Appetizer
Cuisine: American
Servings: 5
Calories: 368kcal


  • 2 cups potatoes grated
  • 1 cup flour
  • 2 tsps baking powder
  • 2 tsps salt
  • 1/4 cup milk
  • 1/4 cup butter
  • 2 egg , beaten
  • sour cream for dipping
  • 2 cups spinach
  • 1 cup cheddar cheese shredded sharp
  • 2 jalapeno pepper large , minced
  • 2 tbsps garlic crushed


  • 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.


Calories: 368kcal | Carbohydrates: 37g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1197mg | Potassium: 686mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1812IU | Vitamin C: 27mg | Calcium: 284mg | Iron: 3mg