Greek potato pancakes
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg; beaten | |
| 2 | cups | Coarsely shredded potatoes |
| ½ | pack | (10 oz) frozen chopped spinach; thawed, well drained |
| ½ | cup | Crumbled feta cheese |
| 2 | tablespoons | Bread crumbs |
| ⅛ | teaspoon | Salt; or to taste |
| Oil for deep frying | ||
Directions
1. In a medium bowl, beat the egg. Add the potatoes, spinach, feta cheese, bread crumbs and salt; stir until combined.
2. Pour the oil ¼- inch deep into a large skillet. Heat the oil over medium- high heat until it bubbles when a little potato mixture is dropped in. Drop the batter by tablespoonsful into the oil. Cook until golden on bottom; turn and cook until golden on second side, about 3 minutes per side. Drain on paper towels.
1000 Vegetarian Recipes by Carol Gelles p. 70 Macmillan, N.Y. 1996 ISBN: 0-02-542965-5
Recipe by: 1000 Vegetarian Recipes by Carol Gelles p. 70 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 28, 1998, converted by MM_Buster v2.0l.