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
- 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.
- 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.
- 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.
- 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.