Spanolatkes
- 3 tbsp vegetable oil (plus more for frying)
- 3 ounces spinach (stems removed, chopped (about 4 cups))
- 2 leeks, white parts only (thinly sliced)
- kosher salt
- 4 scallions (thinly sliced (about 1/2 cup))
- 1 lb russet potatoes
- 3 large eggs
- 2 tbsp all-purpose flour
- 1/4 cup fresh dill (chopped)
- 1 cup crumbled feta cheese
- freshly ground pepper
- Tzatsiki (for serving (optional))
- Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.
- Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool.
- Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and 1/4 teaspoon pepper and mix with your hands until combined.
- Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. (Return the oil to 350 degrees F between batches.) Serve with tzatziki.