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.
Nutrition
Nutrition Facts
Spinach, Jalapeno & Cheddar Latkes
Amount per Serving
Calories
368
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
114
mg
38
%
Sodium
1197
mg
52
%
Potassium
686
mg
20
%
Carbohydrates
37
g
12
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
1812
IU
36
%
Vitamin C
27
mg
33
%
Calcium
284
mg
28
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.