From Food 2.0 by Charlie Ayers with Karen Alexander and Carolyn Humphries
15 minutes prep time | Makes 12
3 potatoes (preferably russet), about 1 lb, peeled
1 c chopped fresh wilted spinach (or thawed frozen spinach)
1 small onion, grated
3 Tbsp matzo meal or unbleached all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs, beaten
Vegetable or grapeseed oil
1. Grate potatoes into bowl. Squeeze to drain off excess moisture. Squeeze moisture from spinach. Drain onion.
2. Mix vegetables together and stir in matzo meal or flour, seasonings, and eggs.
3. Pour enough oil into skillet to coat bottom and heat over medium heat. Put 3 spoonfuls of mixture in pan, spaced well apart, and press out to make cakes about 4 inches in diameter. Cook until golden brown, about 3–4 minutes on each side.
4. Keep latkes warm in a low oven while cooking remainder. Serve with a fresh herb salad with vinaigrette dressing.