Spinach, Jalapeno & Cheddar Latkes

Name: Spinach, Jalapeno & Cheddar Latkes
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

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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.