Spinach Latkes


Vegetarian, Gluten free


  • 1 tbsp Garlic
  • 1 Onion, medium
  • 1/4 cup Parsley
  • 1 (16 oz) package Spinach, frozen


  • 3 Eggs, large

Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt

Oils & Vinegars

  • 2 tbsp Olive oil


  • 1/4 cup Parmesan cheese, grated
  1. Thaw spinach in microwave, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel, and squeezing hard to get rid of as much water as you humanly can.
  2. Place the spinach, onion, parsley and garlic in a large bowl. Mix with a spatula to combine.
  3. In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the spinach mixture, mixing well with a spatula to combine.
  4. In a nonstick double-burner griddle or in two large nonstick skillets over medium-high heat, heat the olive oil (1 tablespoon in each skillet). Brush all over the griddle to evenly coat. Use a 4-tablespoon measuring cup or ice cream scoop to scoop out mixture, pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp. Briefly drain on paper towels before serving.
Nutrition Per Serving
Serving size: 1 pancake; Calories: 79; Fat: 5g; Carbohydrates: 3g; Sugar: 0g;Sodium: 248mg; Fiber: 1g; Protein: 4g Spinach_pancake_with_curd
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