Photo credit Sheri Silver
Prep Cook Yield Ready In
15 minutes 15-20 minutes 12-16 30-35 minutes

Healthy Spinach Latkes

A delicious way to add an extra dose of veggies to your Hanukkah celebrations.

The holiday of Hanukkah gives us eight delicious nights in a row when it is practically a mitzvah to eat fried foods: latkes, donuts, schnitzel and more. Basically, some of the most delicious Jewish foods ever.

But the week can be a bit heavy. One way to lighten it up, just a little, is to add some greens to your menu. Spinach can get a bad rap, but it makes for a delicious latke and it’s a perfect way to add some green into that beige holiday menu.


  • vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound baby spinach
  • 2 tsp lemon juice
  • 2 large eggs
  • 1 cup breadcrumbs
  • salt and pepper


  1. Heat 1 Tbsp of oil in a large skillet over medium heat. Saute the onion till translucent, stirring occasionally, about 3-5 minutes. Add the garlic and saute for a minute more.
  2. Add the spinach in two batches, using tongs to help move it around the pan till it is completely cooked down and wilted. Transfer to a mesh sieve set over a bowl to drain and cool. Wipe out the skillet and set aside.
  3. Place the cooled spinach (discard the drained liquid) in a large bowl and add the lemon juice, eggs, breadcrumbs, and salt and pepper. Stir well to combine. 
  4. Heat a thin layer of oil in your wiped-out skillet over medium heat. Roll the batter into golf-ball-size balls (about 2 Tbsp each) and press between your palms to form thin patties. Fry for 2-3 minutes per side, or till golden brown, adding more oil if needed. Drain on paper towels and serve hot.

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