Golden brown and crispy on the outside, soft on the inside. These are delicious plain or served with sour cream, applesauce, or your favorite toppings. Spinach & potato latkes are also a great way to sneak some spinach into your kids’ meals during the holiday season!
Makes ~35 mini latkes
- 6 medium-large potatoes, peeled and grated
- 5 oz spinach leaves, larger stems removed, chopped
- 1 small onion, grated
- 4 tbsp almond flour
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 egg
- 1 tsp baking powder
- Neutral oil for frying
Squeeze as much liquid out of the grated potatoes and onion as you can. Mix together with the chopped spinach, almond flour, salt, egg, pepper, and baking powder.
Using a spoon, form into 2 inch potato pancakes and press down to flatten slightly.
Heat enough oil to cover the bottom of a large skillet. Working in batches, fry until golden brown, about 7 minutes on each side.