Spanolatkes

Ingredients

• 3 large eggs 
• 1 cup feta cheese crumbled
• 2 tablespoons flour all-purpose
• 0.3 cup optional: dill fresh chopped
• 12 servings kosher salt 
• 2  leeks white thinly sliced
• 12 servings pepper freshly ground
• 1 pound russet potatoes 
• 0.5 cup scallions thinly sliced
• 4 cups pkt spinach chopped
• 3 tablespoons vegetable oil for frying plus more

Equipment

• bowl
• frying pan
• paper towels
• kitchen thermometer
• kitchen towels
• spatula
• colander
• box grater

Directions

1. Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat.
2. Add the spinach and cook until wilted, 1 to 2 minutes.
3. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.
4. Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat.
5. Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes.
6. Add the scallions and cook 3 to 4 more minutes.
7. Let cool.
8. Peel the potatoes and grate on the large holes of a box grater.
9. 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.
10. 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.
11. 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.
12. Drain on paper towels. (Return the oil to 350 degrees F between batches.)
13. Serve with tzatziki.
14. Photograph by Con Poulos